Summary

Ingredients

• 1 tablespoon coconut oil, cold-pressed, native
• 0.5 ½ cup (s) pepper (s), finely diced
• 0.5 ½ cup carrot (s), grated
• 0.5 ½ cup (s) spring onion (s), chopped, only the green part
• 0.5 ½ cup coconut milk or 1 tablespoon organic coconut mixed with 250 ml water in a blender
• 2 teaspoon curry paste, green
• 1 teaspoon turmeric powder
• 1 tablespoon soy sauce, gluten-free
• 500 g tofu, rinsed, drained and crumbled
• 2 cup (s) spinach, fresh, chopped or 1 cup frozen spinach, plucked and dabbed well

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Instructions

1. Put the coconut oil, diced paprika, carrots and spring onions in a large pan and sauté everything for about 3 minutes over medium heat. Add the coconut milk, curry paste, turmeric powder and soy sauce and stir until the curry paste has dissolved and everything is well mixed. Pour in the tofu and let everything simmer for about 8 minutes. Then add the spinach and simmer for another 2 minutes.