Ingredients
- 300 g of wholegrain rice, washed
- 1 red onion, finely chopped
- 3 garlic cloves, peeled and chopped
- 2 bay leaves
- 2 carrots, peeled and grated
- 1 tbsp of curry powder
- 1 tsp of garam masala
- 400 ml of coconut milk
- 0.5 tsp of sugar or honey
- 450 g of smoked tofu, cut into 6 slices per block and then each slice in half again, diagonally
- 260 g of fresh spinach
- 1 tbsp of soy sauce (or tamari sauce if you want to keep it gluten free)
- 4 tbsp of groundnut oil, olive oil or coconut oil
Method
Step 1
Place the rice into a large pan, along with some seasoning. Pour in 600ml of water and bring to the boil. Place a lid on and simmer for 20-25 mins, until cooked.Step 2
In the meantime, make the katsu sauce. In a large frying pan, gently sauté the onion, garlic and bay leaves in 2tbsp of oil for 2 mins. Add the carrots and continue cooking for a further 5 mins.Step 3
Now add the curry powder and garam masala to the pan, mix well until combined. Add the coconut milk, soy sauce and sugar (or honey), bring to a low simmer and cook for 15 mins.Step 4
In a large non-stick frying pan, fry the tofu slices on a medium heat in the remaining oil until golden (1 min each side). Remove onto some kitchen paper.Step 5
Add the spinach to the pan you cooked the tofu in and, on a medium heat, toss until it starts to wilt. Remove from the heat.Step 6
The rice and sauce should now be ready. Discard the bay leaves and, using a stick blender, whizz up the sauce.Step 7
Drain the rice, fluff with a fork and spoon onto plates, followed by the spinach, tofu and sauce.