Recipe and image courtesy of Whole Earth


  • Oil for sautéing
  • 3 Banana shallots finely diced
  • 3tbsp Red curry paste
  • 2tbsp Crunchy peanut butter
  • 400g tin of coconut milk
  • 1tsp Mango chutney
  • 250g Firm tofu dried and sliced into 1cm chunks
  • 200g Spinach or baby kale washed

To serve

  • 1 Red or green chilli finely diced
  • 2 Limes halved
  • A handful of coriander leaves
  • Rice or flatbreads


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, heat 1 tbsp oil in a frying pan and cook the tofu for 2 minutes each side until golden.

  • STEP 4

    Stir the tofu and spinach through the sauce until the spinach has wilted.

  • STEP 5

    Spoon the curry into bowls and top with the chilli, coriander leaves and lime. Serve hot with rice or flatbreads.