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Try this delicious 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 sauté for 1 minute.
  • Stir in garlic and ginger, and fry until the onion turns golden brown.
  • Mix in garamma sala, turmeric powder, and the red chilli, then add the grated tomato.
  • Cover and simmer for 1 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.