1: Turn your oven to high broil. In a large bowl, add the tofu, corn starch, oil, curry powder and 1 tsp salt. Mix to evenly coat.
2: Add the tofu to a parchment lined baking sheet and broil until slightly charred and golden brown, checking constantly (this should take less than 10 minutes). Remove and set aside.
3: In a small pan, with 1 tbsp of neutral oil, add the onion, garlic, ginger, mustard seeds, coriander seed, salt, and red chilli flakes. Cook until toasted and slightly charred over medium heat (this should take less than 5 minutes). Remove and let cool slightly.
4: Add the onion mix to a blender, along with the spinach, kale and coconut milk. Blend until smooth and adjust seasoning with a pinch of salt.
5: You can either heat up the curry now and toss in some of the cooked tofu, or freeze like I did and reheat as needed!
