2 tubs of Cauldron Greek Cubes (these are firm, marinated tofu cubes that taste like a salty cheese and keep their shape so won’t disintegrate in a curry. Found at my large Sainsburys but Vegan Kind also sell them. See above thread under Marty’s question for an image)
5 tbsps veg oil
500g fresh spinach
1 tsp cumin seeds
½ tsp chilli powder
1 tsp ground turmeric
4 large garlic cloves, crushed (or finely chopped)
2 tbsps plain vegan yogurt (I used Alpro plain vegan yogurt)
Juice of ½ a lemon
Salt, to taste
3 tbsps on soya or oat cream (optional)
Method
Heat the oil in the frying pan over a medium-high heat. When hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric. Stir in the garlic and fry until it is light golden brown in colour. Be careful not to burn the garlic or it will turn bitter
[object Object]
Once the spinach has wilted, stir in the lemon juice and salt and simmer for a couple of minutes
Add the cream, simmer for a minute or 2 until heated through and serve with your choice of rice and/or naan"