250g Spelt pasta
2 tbsp olive oil
1 tbsp mustard seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
2 garlic cloves, grated
1 tbsp ginger, grated
1 chilli, chopped finely
½ tsp salt
10 curry leaves
200g hard tofu
¼ bunch coriander, chopped, to serve
natural yoghurt to serve
Cook the pasta as per the directions on the packet.
Grind the seeds down and roast the seeds in a hot pan with olive oil until fragrant.
Add the ginger, garlic, chilli, a pinch of salt and curry leaves and stir. Gently crumble the tofu into the pan and stir to combine.
Add the cooked pasta into the pan and combine the tofu with it.
Plate it up with a dollop of yoghurt and fresh coriander.