Tofu Spinach and Nut Stew

Katie and Richard cook this all the time - it is healthy, filling and full of good protein. Lots of flavour. A great vegetarian meal and easy for midweek cooking.

Pictured: Tofu Spinach and Nut Stew

1 tbsp light olive oil
1 small red onion, finely chopped
3 celery sticks, finely chopped
1 small red capsicum, finely chopped
3 – 4 garlic, finely chopped
4 cm piece ginger, grated
2 ½  tbsp curry powder
A pinch of chilli powder (optional)
1x 400g tin diced tomatoes
1 litre vegetable stock
2 bay leaves
3 tbsp nut butter – organic peanut butter, almond butter or cashew etc – a mix of any
1 packet firm tofu, cut into 2cm cubes and lightly fried
200g of dark green leaves – i.e. spinach, beetroot leaves, kale
½ cup coriander leaves, lightly chopped

In a casserole pot add the oil with the onion, capsicum, and celery and “sweat” them gently – i.e. once sizzling lower the heat as low as possible and put the lid on for 5 – 10 minutes  ( this will trap all the flavour and will not brown the vegetables either).

Add the ginger, garlic, curry powder and chill powder is using, and stir for a minute as it becomes fragrant.

Add the tomatoes and bay leaves, reduce the tomatoes a little for a few minutes to enhance the flavour.

Add the stock and bring to the boil – stir in the nut butter to incorporate.

You can cook the recipe up to this point and refrigerate til required. Bring back to a simmering temp again.

Add the pre-cooked tofu, spinach, coriander and season the dish to your liking – check for salt as the nut butters may contain some.

Serve with steamed brown rice.

Serves 8