Skip to main content

Try this veggie meal this weekend

Serves 4


45ml (3 Tbsp) sunflower oil

3ml (½ tsp) mustard seeds

3ml (½ tsp) cumin seeds

1 onion, finely chopped

3ml (½ tsp) crushed garlic

3ml (½ tsp) crushed ginger

3ml (½ tsp) garam masala

3ml (½ tsp) turmeric powder

1 whole red chilli, reseeded and sliced

1 tomato, grated

250ml (1 cup) frozen peas

1 block firm tofu, cut in cubes

15ml (1 Tbsp) fresh coriander leaves

1 bunch spinach, chopped

Salt to taste


Heat oil in a pan and add mustard seeds, then cumin seeds. Add the chopped onion and sautéfor 1 minute. Stir in garlic and ginger, and fry until onion turns golden brown. Mix in garamma sala, turmeric powder and the red chilli, then add the grated tomato. Cover and simmer for1 minute, then add peas, cubed tofu and fresh coriander. Continue to simmer until the tomato forms a thick gravy, 4-5 minutes. Add the chopped spinach. Season with salt and cook for 5-8 minutes; add a little water while simmering if necessary, to prevent burning. Season with salt to taste. Serve with Spekko Parboiled LongGrain Rice.

Sponsored by SPEKKO RICE.


Siyanda Nkala

Siyanda is a qualified journalist currently holding a position of Digital Media Coordinator for Longevity magazine. During her last year of study she worked as the online sub- editor for the school's online blog and that's where her passion for Online journalism emerged.

She is currently writing health and fitness articles for Longevitylive, does the weekly newsletter and writes a few snippet pages for the magazine. She hopes to gain vast experience in the field of online journalism.

The content in this editorial is for general information only and is not intended to provide medical or other professional advice. For more information on your medical condition and treatment options, speak to your healthcare professional.