Tofu Spinach Saag

Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.

Finely chop onion. Crush garlic. Peel and finely chop ginger. Roughly chop tomatoes. Wash and roughly chop spinach. Cut tofu into 2cm pieces.

Heat ½ the oil in a deep frypan over medium-high heat. Add tofu and cook for 4–5 minutes or until golden brown all over. Remove from pan and set aside.

Add remaining oil to frypan with onion, garlic, ginger, salt and pepper and cook for 4–5 minutes or until softened and fragrant. Add tomato and garam masala and cook for 1 minute or until fragrant.

Add most of the coconut milk to pan, reserving 40ml (2 tablespoons) to serve. Add 180ml (¾ cup) water and bring to a simmer. Cook, stirring occasionally, for 8–10 minutes or until reduced slightly and fragrant. Add spinach and cook for a further 2–3 minutes or until softened. Remove from heat, transfer to a heatproof jug and use a stick blender to blend until smooth.

Return tofu to pan with saag sauce over low heat and cook for 2–3 minutes or until warmed through. Season to taste. Divide rice between bowls and spoon over tofu saag. Drizzle with reserved coconut milk to serve.