Palak Tofu Curry and Basmati Rice

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks and pop into a medium bowl.

Sprinkle over the flour and salt (see pantry for both amounts). Toss together so the tofu is nicely coated. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. 

Meanwhile, clean out the tofu bowl. Once the tofu is crispy, transfer it to the (now clean) bowl and set aside for later.

Wipe out the (now empty) pan and pop back onto medium heat with a drizzle of oil. 

Add the garlic, korma curry paste and curry powder. Fry for 30 secs.

Next, stir in the vegetable stock paste, mango chutney and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat. 

Add the tofu back into the pan and simmer until the liquid has reduced slightly, 2-3 mins. 

Pour in the creme fraiche and butter (see pantry for amount).

Stir the spinach into the pan a handful at a time, then add the peas. Cook until the spinach is wilted and everything is piping hot, 1-2 mins. 

Season with salt and pepper and remove from the heat. Add a splash more water if you feel it needs it.