Spinach Curry

I need to write down last night's curry before I forget about it. It was amazing and I made it by modifying a recipe - hence the needing to write down.

Serves 3 (or 2 very hungry)

Ingredients:

1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes
olive oil
1 small onion, chopped
3 tbsp garam masala (I used Shan Tikka spice, but garam masala is close enough)
1 tsp turmeric
1/4 tsp minced ginger
2 tbsp water
1/3 cup greek yogurt
6oz baby spinach leaves
1 large tomato, chopped

Preparation:

Heat a tablespoon of olive oil. Add the spices (this amount makes it very spicy, use less if you like less spice) and water, mix together, then add the yoghurt. Mix together.

Add the spinach, and cover until wilted (about a minute). Stir to coat in the yogurt sauce. Remove from heat and let cool a bit while you move on to the next step.

In a separate large skillet or a wok, sautee tofu and onion in one tablespoon of olive oil until tofu is lightly crisp and onions are sweet.

Once spinach has cooled a little, process the spinach mixture in a food processor or blender until almost creamy.

Add the spinach to the skillet with the tofu and onions. Add the tomato and cook, stirring, until the tofu is well mixed with the spinach.

Serve with rice, naan, or whatever (I'll bet this would be amazing with chopped boiled potatoes).