Litsoako:

likotoana tse 3 tsa konofolo
onion e 1
ginger e mahareng
tamati e 1
1lb e eketsehileng tofu e tiileng
2 tbsp oli ea morara
1 tsp peo ea komine
1 tsp peo ea coriander
1 tsp letsoai
1 pepere e telele e tala
1 senoelo sa kokonate tranelate
1 tsp turmeric
2 tsp garam masala
300g spinach

Litsela:

1. Khaola konofolo hoo e batlang. Khaola onion, ginger le tamati
2. Omisa tofu ka thaole ea pampiri. Ebe, khaola ka li-cubes tse lekanang le ho loma
3. Chesa pane ea saut\u00e9 ho mocheso o mahareng. Eketsa ka oli ea grapeseed
4. Kenya peo ea komine le coriander. Pheha hoo e ka bang 45sec
5. Eketsa eiee, konofolo, ginger le letsoai. Saut\u00e9 bakeng sa 5-7min
6. Kenya tamati le pepere e le 'ngoe e telele e tala e khaotsoeng hantle. Saut\u00e9 bakeng sa 4-5mins
7. Kenya tranelate ea kokonate 'me u hlohlelletse nako e ka etsang motsotso ho kenyelletsa tranelate ea kokonate
8. Eketsa 'me u hlohlelletse turmeric le garam masala. Ebe, eketsa hoo e ka bang 200g ea spinach. Ha spinach e pheha, eketsa 100g e setseng ea spinach
9. Fetisetsa motsoako ho blender le blitz ka bophahamo bo mahareng ho isa bohareng bakeng sa 15sec
10. Tšela motsoako hape ka paneng ea saut\u00e9. Ebe, eketsa tofu 'me ka bonolo u tsose ka mocheso o mofuthu bakeng sa 1-2min