Spiced Tofu and Spinach Saag

Heat the ghee in a large saucepan over medium-high heat, add the tofu cubes and fry for 6 minutes, turning, until golden. Remove and set aside.

Add the onion to the pan and cook for 5 minutes until golden, then stir in the garlic, ginger and chilli for 1 minute.

Add the cumin, coriander, garam masala and turmeric, stir for 30 seconds, then add the spinach in batches and cook until wilted.

Stir in the coconut milk, then use a hand blender to partially blend the spinach sauce until smooth but textured.

Return the tofu, simmer for 3 minutes until heated through, and serve with basmati rice and warm naan.