Ingredients

• 1 large bloke tofu
• 1 Yellow Pepper
• 1 Red Onion (cut into half moons
• 1 clove of Garlic
• 1 Small carton Passata
• 1 veg stock cube
• 1 Can of Chickpeas (drained)
• 1 Tablespoon curry powder
• 1 Teaspoon Mustard Seeds
• 2 Hand-full Spinach
• 1 Hand-full fresh coriander
• Salt & Pepper (to taste)

Method

1. Heat a little oil over a medium heat. Break up tofu block into small pieces (use hands) and fry until slightly brown

2. Add chopped onions, pepper, mustard seeds and garlic and cook for 5 mins. (Until onions have softened)

3. Add curry powder . Stir and cook for 1 min then add chickpeas and passata and cook for a further minute.

4. Add 250 ml of hot water with veg stock pot and reduce heat. Cook for 15-20 mins

5. Add your spinach until wilted, take off the heat. Roughly chop coriander. Season with salt and pepper then lastly add the coriander. Stir and serve

Serve with brown/basmati rice