Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
Add the tofu. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli. When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.
This veggie curry also freezes well so if you make up a batch, pop the leftovers in the freezer and take out when you need a healthy dinner on the fly! Just like most vegetarian and vegan meals, it’s not as low in carbs as most keto-friendly recipes but it’s still great for those who follow a low carb diet.
Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes. Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.