Prepare the sliced tofu by gently frying in a little butter. It makes it sweeter and browns very nicely (use coconut oil if vegan).
Heat the Ghee and add the seeds and then the ginger. Gently fry until fragrant.
After slicing the vegetables, add and toss them in the spiced ghee.
Add the coconut milk and the spice powders and salt. Cook gently until the zucchini is just beginning to soften. Then add the tofu, prepared beforehand, to warm thru.
Stir thru the spinach leaves and squeeze the limes over the top.
Serve immediately with the coriander as garnish.
Delicious with basmati rice and steamed broccoli.