Sign up to our newsletter
Heat 2 tbsp oil in a pan over a medium heat and add the shallots and a pinch of salt. Cook for 6-8 minutes until the shallots are completely soft and translucent.
Stir in the curry paste and cook for a minute until fragrant, then stir in the peanut butter, coconut milk and mango chutney along with 200ml of water. Bring to the boil, then turn the heat down to low.
Meanwhile, heat 1 tbsp oil in a frying pan and cook the tofu for 2 minutes each side until golden.
Stir the tofu and spinach through the sauce until the spinach has wilted.
Spoon the curry into bowls and top with the chilli, coriander leaves and lime. Serve hot with rice or flatbreads.