1. In the bowl of a blender, blend
the washed and sorted spinach,
the garam masala, cumin, curry,
ginger, plant-based cream, and 20 cl
of water. Add a pinch of salt.
Wash and slice the celery into pieces
about 1 cm thick.
Heat some sesame oil in a pot and
brown the diced tofu.
Add the celery and continue cooking
for a few more minutes.
Then pour in the blended mixture,
and add the white beans.
Let simmer for about 10 minutes.
Taste and adjust the seasoning
if necessary.