Instructions

1. 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.

   
   

2. 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.

   
   

3. 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.

   
   

4. 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.

   
   

5. 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.

   
   

6. 6

   The rice and sauce should now be ready. Discard the bay leaves and, using a stick blender, whizz up the sauce.

   
   

7. 7

   Drain the rice, fluff with a fork and spoon onto plates, followed by the spinach, tofu and sauce.

   
   

Ingredients

• 300g wholegrain rice, washed
• 4 tbsp groundnut oil, olive oil or coconut oil
• 1 red onion, finely chopped
• 3 garlic cloves, peeled and chopped
• 2 bay leaves
• 2 carrots, peeled and grated
• 1 tbsp curry powder
• 1 tsp garam masala
• 400ml coconut milk
• 1 tbsp soy sauce (or tamari sauce if you want to keep it gluten free)
• ½ tsp sugar or honey
• 450g smoked tofu, cut into 6 slices per block and then each slice in half again, diagonally
• 260g fresh spinach

Serves 4

Total time required 30 mins

• Cooking time: 30 mins