I’ve been working with Bioglan creating content for their campaign Eat your week Orange! The idea of the campaign is to encourage adding tumeric to your diet, through food but also supplementation. I have been trying their Active Curcumin Tablets, which have amazing health benefits, to find out more visit their website here. This plantbased curry is a perfect way to add more tumeric to your diet whilst creating something wholesome and delicious for all the family to enjoy.

Serves 4


  • 1 tbsp Tumeric
  • 1 tbsp. coriander seeds
  • 2 tsp. curry powder
  • 1 large white onion
  • 2 tbsp oil
  • 2 tsp. cumin
  • 1 tbsp. tomato puree
  • 1 pack Tofu (Firm tofu)
  • 1 x 400g chopped tomatoes
  • 1 red pepper
  • 1 pinch salt
  • 1/2 lime or lemon (if preferred)
  • 2 handful spinach
  • Serve with rice and coconut yogurt

Recipe: Heat up 1 tbsp oil, with a pinch of salt in a large non stick pan. Add the chopped onion and let brown and soften. After 5 minutes, reduce heat and stir in the seasonings and the tomato puree. Turn off heat and let cool for 15-20 minutes, then blend together to form your paste. Whilst the paste ingredients cools, chop up your tofu into equal chunks. Fry on a high heat 3-4 minutes each side in the coconut oil, then leave to one side. Next, add the chopped red pepper to a pan with a little oil. Once softened, add the paste and chopped tomatoes and let simmer for 10 minutes. Finally stir in the spinach and tofu. Serve with rice and coconut yogurt.