What you will need

• 1 Tbsp vegetable oil
• 8oz of tofu or farm cheese cut into cubes
• 2 Tbsp butter
• 2 Tbsp mild Indian curry paste       (madras or balti)
• 2 large green chiles (optional), deseeded and chopped
• 1 lb spinach roughly chopped
• A handful of chopped fresh cilantro, leaves and stems included
• 1/2 cup light cream
• Lemon wedges, to garnish
• Basmati rice and warm naan bread, to serve (optional

Heat oil in a nonstick frying pan over high heat and cook the cubes of cheese for 2-3 minutes, turning often, until golden all over. Remove the cheese to a plate and set aside until needed.

Add the butter to the pan and when sizzling hot, add the curry paste and green chiles and stir fry for 2 minutes. Add the spinach and cilantro and cook for 3-4 minutes, until all the spinach has wilted, then stir in the cream.

Put the mixture in a food processor and process until the sauce is thick and smooth. Return the pan, add the cheese and cook over low heat for 2-3 minutes, to warm the cheese through.

Serve the curry spooned over basmati rice with warm naan bread on the side, if you like.

Serves 4