Fragrant Tofu Coconut Curry - Plantbased: Hive Top Chef

I fell in love with Tofu Coconut Curry at the colourful joyful pre-wedding function of a friend's daughter.
It was a divine, fragrant curry, I enjoyed it so much that I went back for seconds, quite out of character, as I usually leave space for dessert, having a sweet tooth!

Living in Durban, the city with the largest Indian population outside India, we have many friends whose ancestors migrated to South Africa in the 1800s, so have had the privilege of tasting their spicy foods and sweetmeats. Tourists from other parts of our country know just how good a Durban curry is, so always ask where they will find the best; they're spoilt for choice! You can find a good curry in the most unpretentious cafes, and also in sophisticated restaurants.
My friends share their recipes, but mine never tastes as good as theirs. The older generation roasts and grinds their spices, which makes for a super fragrant spicy dish.

Qurator's: Hive Top Chef! challenges us with a new ingredient each week, and of course this week it is Tofu.
Tofu is a plant-based protein made from Soybean curd and comes in blocks resembling cheese. Its texture is super smooth and takes on the flavours of ingredients used in cooking a dish.

Let's Get Cooking!

You will need the following ingredients:
The Star of the show - Tofu

Don't forget the Limes!

Recipe - Fragrant Tofu Coconut Curry

50ml Oil
5ml Jeera (Cumin) Seeds
1 Onion, diced
1 medium Red Bell Pepper, cubed
1 medium Yellow Bell Pepper, cubed
2 Tomatoes, blended
2 Garlic cloves, crushed
15ml grated fresh Ginger root
5ml Turmeric
5ml Cayenne Pepper (or Curry powder)
5ml Dhania (Coriander) Powder
2 Star Anise
1 stick Cinnamon bark
3 green Chillies
400ml Coconut Milk
350 gram Tofu, drain & dice into approx 2cm squares
1-2 Limes - Juice and Zest
Approx 500ml Baby Spinach, break the bigger pieces up
Fresh Dhania (Coriander)
Images my own, edited on Canva

Sautee Jeera seeds in hot oil
Add Onions and Bell Peppers
Add Ginger and all spices

Add Tomatoes, Coconut Milk, and Salt to taste, stir, and cook on low heat for a couple of minutes

Add Tofu and gently stir in, and cook gently on low heat for a couple of minutes without the lid, to let the sauce reduce

Add Lime juice and zest, as well as baby Spinach and simmer till Spinach leaves soften and wilt

Top with fresh Dhania leaves, and serve with Basmati Rice