Heat oil in skillet. Add onions, chilies, curry leaves and salt. Sauté until lightly browned.

Add ginger-garlic paste, curry powder and turmeric. Add tomatoes, cover and cook until soft.

Stir in spinach; cover and steam until tender and cooked down to a paste-like consistency.

Add tofu and coconut milk and heat. Salt to taste.

* Serve with rice or roti.