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Ingredients
  • 1tbsp rapeseed oil
  • tofu, cut into 2cm cubes
  • 2 red onions, thinly sliced
  • 1½ ginger and garlic paste
  • 1½ ground turmeric
  • 400ml light coconut milk
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 160g baby spinach
  • 10g coriander, most roughly chopped, reserve a few whole leaves to serve
  • 4 wholemeal chapatis, to serve
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