Blend the onion, garlic, chilli and ginger into a paste. Turn oven to 180C in preparation.
Heat the veg oil in a pan, then add the paste with 1 tsp water. Fry for a few minutes until soft.
Add the cumin, both corianders, tumeric and chilli powder, frying for 2 minutes.
Add the peas, sweetcorn and sweet potato with 1 tsp water. Cook for a few minutes.
At around this time, put your smoked tofu in the oven to cook for 5 minutes.
Add the chopped tomatoes and spinach to the pan, then cover and allow to simmer for 15 minutes. The sweet potato should be soft but not crumble.
Serve up with your choice of rice/chips/naan/poppadoms. Add a small handful of smoked tofu to the top of your curry.