Firstly blanch spinach. To blanch, boil spinach for approximately 1 minute, drain, then plunge into very cold water for a further minute and drain (this helps to retain green colour).

Transfer spinach to blender with ginger and matcha powder, blend until puréed.

Heat oil in heavy based pan.  Add cumin, coriander and fennel seeds.  Stir over medium heat for 3-5 minutes. Note: Seeds will splutter.

Add onion, braise for a further 5 minutes.

Then add remaining ingredients (except asparagus, tofu and spinach purée) and cook on low heat for approximately 25 minutes, stirring occasionally.

Add spinach purée, tofu and asparagus and gently stir through. Cook for a further 5 - 10  minutes or until asparagus is tender.

Serve with coconut yogurt (optional).