Servings: 2

75ml vegetable oil 75ml vegetable oil
1 x 280g block firm tofu, cut into 3cm cubes and patted dry 1 x 280g block firm tofu, cut into 3cm cubes and patted dry
Fine sea salt and black pepper Fine sea salt and black pepper
1 onion, peeled and finely sliced (150g) 1 onion, peeled and finely sliced (150g)
4 garlic cloves, peeled and crushed 4 garlic cloves, peeled and crushed
220g plain yoghurt 220g plain yoghurt
1 tbsp lime juice 1 tbsp lime juice
30g walnuts 30g walnuts
1 tsp cumin seeds 1 tsp cumin seeds
1 tsp black mustard seeds 1 tsp black mustard seeds
2 tsp hot madras curry powder 2 tsp hot madras curry powder
¼ tsp ground turmeric ¼ tsp ground turmeric
1 tsp caster sugar (or granulated) 1 tsp caster sugar (or granulated)
50g spinach leaves 50g spinach leaves
50g frozen peas 50g frozen peas

Put four tablespoons of the oil in a large frying pan on a medium heat, and season the tofu with ¼ tsp salt. Once the oil is hot, add the tofu and fry for about five minutes, turning until it’s golden on all sides. Transfer the tofu to a plate, leaving the oil in the pan.
Add the onion, garlic, a ¼ tsp salt and a good grind of pepper to the pan and cook, stirring occasionally, for 15 minutes, until softened and starting to brown.
Meanwhile, put the yoghurt, lime juice, walnuts and a quarter-teaspoon of salt in a blender and blitz for three minutes, until completely smooth.
Put the remaining tablespoon of oil in a small pan on a medium heat and, once hot, add the cumin and mustard seeds, and fry for 30 seconds, just until the mustard seeds start to pop. Take off the heat and put to one side.
Once the onions start to brown, return the fried tofu to the pan (or the unfried tofu cubes, stir in the curry powder and turmeric, and fry for 30 seconds, just until fragrant.
Add the yoghurt mixture, 250ml water and the sugar, and cook on a medium heat for five minutes, until the sauce starts to thicken and cling to the tofu.
Stir in the spinach and peas, cook until the leaves have just wilted, then take off the heat.
Pour the mustard and cumin oil all over the top and serve straight from the pan.