Tofu & Spinach Curry Omelette/ Pie

If you grew up having curry mince pies, but are looking for a vegetarian/ vegan version that’s just as good, you have to try this! If you’re looking for a gluten-free option but with that same curry mince filling, then you have DEFINITELY got to try this!

Filling: Tofu & Spinach Curry

Ingredients

• 4 Tbsp coconut oil/ghee

• 1 cinnamon stick

• 2 cloves

• 2 green cardamom pods

• 2 black peppercorns

• 1 bay leaf

• 1 dry red chilli

• 1/2 medium red onion, chopped

• 3 cups grated tofu cubes

• Salt to taste

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1/2 tsp red chilli powder

• 1/2 tsp Kashmiri red chilli powder

• 1/2 tsp garam masala

• 1 cup cooked and concentrated tomato puree

• 2 cups chopped spinach leaves

• 1/2 tsp red chilli flakes

• A handful of freshly chopped coriander (optional)

• 1 cup sago soaked in water

 Method

1. Set a heavy, non-stick frying pan on medium heat. Add oil/ghee with a cinnamon stick, cloves, cardamom pods, black peppercorns, bay leaf and dry red chilli. Allow spices to infuse into the oil for 2 minutes and then remove spices, leaving the oil in the pan. We remove the spices at this point so that they don’t get into the omelette or pie.

2. Add the onions to the oil and add the red onion. Fry on low heat till the onions have slightly browned.

3. Add grated tofu, salt, turmeric powder, cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder and garam masala. Toss well so that all the spices are mixed with the tofu. Fry for 5 minutes.

4. Add concentrated tomato puree, spinach and red chilli flakes. Fry for another 5 minutes until the spinach cooks.

5. Add soaked sago and a handful of freshly chopped coriander. Turn off the heat and close the pan with a lid. Leave to rest while preparing the ‘omelette’ dough.

6. You can use this mixture as a filling for pies or for the ‘omelette’ below.

Omelette batter

Ingredients

• 1/2 cup flour (GF option: ½ cup gluten-free flour mix*)

• 1/4 cup semolina (GF option: ¼ cup potato flour*)

• 1/4 cup chickpea flour

• 1/2 tsp salt (or to taste)

• 1/2 tsp turmeric powder

• 1/2 cup coconut cream (or plain yoghurt)

• 1/2 cup water (or more to bind)

*Please note that the GF options above are not substitutes for the gluten-based flours, but are rather suggestions that have been tested specifically for this recipe.

Method

1. Sift together the flour, semolina, chickpea flour, salt and turmeric powder.

2. Mix coconut cream with water and add to the flour mixture. Whisk and gradually add more water to achieve a thick pancake-like consistency.

3. To make the omelettes, heat a non-stick frying pan on low to medium heat and add 1 tsp ghee/coconut oil to fry.

4. Add a large ladle-full of the omelette batter to the pan. Immediately place spoonful’s of the tofu mixture on top of the batter. When the dough bubbles through, you can flip one half over the other half – your omelette will be in the shape of a semi-circle. Drizzle a little bit of oil/ghee. Allow to cook through slowly.

5. Note that if you’re using the gluten-free version of this recipe, the batter will take a little longer to cook until crisp.