Thai curry with spinach and tofu

How has your week been? It's been quite busy over here, and the weather is still very variable. Last night we had -6 C again, and there is a fierce cold wind out there. It's not quite spring weather yet. I'm fine with this freshness as long as I remember to put enough clothes on. We are heading to town soon, just for a stroll and grocery shopping. Perhaps we will stop by a local brewery on the opposite island for a new beer release and then take the waterbus back home.

Now to this dish. I actually meant to make a golden Thai curry (like this one), but I added slightly too much tomato purée, so the result looked like this, it became a dark red curry. Nevertheless it was very tasty and filling, and this kind of curries are surprisingly easy to make. Have a look below how I made mine. It's all vegan of course.

Thai curry with spinach and tofu

Ingredients

Curry paste

2 cm fresh ginger

3 garlic cloves

2 red chillies

1 lemongrass stalk

1 lime's juice

2 tbsp white miso

2 tbsp tomato purée

2 tsp palm sugar

1 tsp white pepper

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

½ tsp ground cinnamon

3 tbsp vegetable stock

Other ingredients

200 g tofu

2 carrots

1 large onion

Vegetable oil for frying

400 ml/1 can coconut milk

1 cup jasmine rice

200 g spinach

Thai basil

Method

Make the curry paste first by puréeing all paste ingredients together into a smooth paste.

Cut the tofu into generous chunks and fry them in vegetable oil until they are golden brown and firm on the outside. Set to side.

Chop the carrots and the onion.

Cook the onion in vegetable oil until softened, then add the carrots to the pan, and after a while the curry paste.

Cook for a couple of minutes, and then add the coconut milk.

Let simmer until the flavours have blended nicely.

Cook the jasmine rice.

Mix the coarsely chopped fresh spinach into the curry just before serving.

Serve the curry with the rice and enjoy!

Your VegHog