Tofu saag with green beans, basmati rice and mango chutney

Strain and dice the tofu into 2 cm cubes. Toss with the tofu rub. Gently mix and allow to marinate, while you preheat the oven to 200°C.

Bake for 15 to 20 minutes, flipping halfway through, until golden.

Top and tail the beans and cut in half.

Rinse the rice, then add one and a half times the amount of water and a pinch of salt. Bring to a boil, then reduce the heat to very low, cover and cook for 12 minutes, until all the water is absorbed. Allow to sit covered for another 5 minutes before serving.

Remove the core and dice the tomatoes.

Mince the garlic and ginger.

Remove the coriander leaves from the stalk. Finely chop the stalk and any root.

Dice the onion. Then sweat in a medium pot for 2 minutes. Add ginger, garlic and the coriander stalk, cook for another minute.

Add tomatoes.

Wash trim the roots off the spinach and roughly chop add to the pot with a pinch of salt.

Trim the top of the green beans and slice into batons.

Next add the coconut cream, garam masala, and water, then bring to simmer. If it starts looking dry, add a bit more water. Cook for 5 minutes.

Puree the curry along with the coriander leaves, then transfer back to the pot.

Add the roasted tofu and bring to a simmer for 2 minutes. Taste and adjust the seasoning.

Get a pan on medium heat with some oil.

Slice the chili.

Fry the beans in the oil for 3 minutes with salt, tossing lightly.

Add a splash of water to steam finish the beans then add them to the curry and fold through.

Serve the saag over the rice with mango chutney on the side, sprinkle over some chili if want a little spice.