Quick curry | Gluten free vegan yellow curry
Ingredients
- For the tofu
- 250 grams organic non-GMO tofu, cut into triangles
- 4 tablespoons vegan fish sauce (see note)
- 1/2 lemon, juiced
- 2 tablespoons dried wakame flakes
- 2 teaspoons garlic powder
- 1/4 teaspoon smoked sweet paprika
- 1 teaspoon salt
- For the curry
- 1 brown onion, halved and cut into even slices
- 1 mild red chilli, de-seeded and sliced longways
- 1 thumb-sized piece of ginger, sliced into matchsticks
- 1 clove fresh garlic, diced
- 1 teaspoon garlic powder
- 1 tablespoon ground cumin
- 270 milliliters coconut milk
- 2 tablespoons filtered water
- 1 teaspoon vegetable stock powder
- 200 grams baby spinach
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