1-1/2 cups firm tofu, diced
1/2 medium red onion, diced
1 tablespoon Derlea garlic, ginger and chili puree
3 to 4 curry leaves
1 cup vegetable broth
1/2 (10-ounce) frozen chopped spinach
1/2 bell pepper, diced
1 tablespoon Braggs Liquid Aminos or soysauce
1 tablespoon curry masala (I use Arvinda's)
1/2 to 3/4 cup light coconut milk
1. Heat non-stick wok over high heat. Add tofu, onion, puree, curry leaves, and 1/4 cup broth. As liquid in the pan is absorbed, continue adding 1/4 cup of broth at a time until all broth is added and absorbed.
2. Add frozen spinach, bell pepper, Braggs, and curry masala; cook until spinach has thawed.
3. Reduce heat to medium-high and add coconut milk; simmer until sauce thickens to the consistency you like. (I simmer most of the liquid down and eat it with my Mashed Potato Medley, but imagine it'd be really good if left a little saucier and served on basmati rice.)
Source of recipe: I like my meals quick, easy, tasty and nutritious. Tofu, frozen or pre-cut veggies, seasoning and a non-stick wok are my essentials. This variation turned out well enough that I want to remember it as best I can, so I'm posting it. I wasn't measuring as I cooked so hopefully my approximations are close.