Tofu Veggie Korma Curry

• While rice is cooking, roughly chop Asian greens. • Slice zucchini into half-moons. • Cut plain tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add mild North Indian spice blend and cook, turning to coat, until fragrant, 1 minute.

• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.