Instructions

• Add ½ tablespoon of olive oil to a large skillet over medium heat. Add the onion and sauté for 8 to 10 minutes until soft and golden brown.
• At the same time, heat another ½ tablespoon of oil in a separate skillet and sauté the tofu for a few minutes on each side until brown and crispy. Transfer to a plate.
• Add all the spices to the onions and cook for a minute. Then add in the garlic and stir for a further 1 to 2 minutes.
• Blitz the spinach in a food processor until finely chopped. Add the spinach and coconut milk to the pan and allow the spinach to wilt down. Finally, season the curry with salt and black pepper and stir to combine.
• Toss the broccolini in a teaspoon of olive oil and place on a griddle pan or large skillet to char the broccolini.
• To serve, divide the curry into bowls, top with the crispy tofu and charred broccolini, and garnish with cilantro.