SPINACH AND TOFU CURRY
This Spinach and Tofu Curry is a nourishing, plant-based meal that combines protein-rich tofu with vibrant spinach in a luscious coconut milk sauce. Enhanced with a hint of turmeric and fresh garlic, this curry is both comforting and full of flavour. Ideal for weeknight dinners, it’s a quick, one-pot wonder that delivers a satisfying blend of textures and tastes. The creamy sauce clings to tender tofu and spinach, making it a perfect companion for rice or naan bread. Packed with nutrients and gluten-free, it’s a dish that’s as healthy as it is delicious.
RECIPE CATEGORY
Dinner
SERVING SIZE
1 serving
CUISINE
Indian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat/Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
The ingredients required for Spinach and Tofu Curry are listed below:
- ½ cup tofu, cubed
- 1 cup spinach
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp turmeric
- ½ cup coconut milk
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories:7 kcal
- Fat:1 g
- Saturated Fat:1 g
- Carbohydrate:7 g
- Sugar:6 g
- Sodium:8 mg
- Fiber:3 g
- Protein:6 g
- Calcium:1 mg
- Iron:6 mg
- Potassium:2 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and turmeric; cook for 1 minute until fragrant.
- Add Tofu: Gently fold in the cubed tofu, allowing it to absorb the flavours.
- Add Coconut Milk: Pour in the coconut milk and stir until well combined.
- Simmer: Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Add Spinach: Stir in the fresh spinach and cook for 2 to 3 minutes until wilted.
- Season: Add salt to taste.
- Serve: Enjoy hot with rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make a better Spinach and Tofu Curry:
- Tofu Texture: Use firm tofu to ensure it holds its shape during cooking.
- Full-Fat Coconut Milk: Opt for full-fat coconut milk for a creamier sauce.
- Spice Adjustment: Add a pinch of chilli flakes if you prefer a spicier curry.
- Fresh Finish: Sprinkle with fresh coriander before serving for added freshness.
VARIATIONS
- Protein Boost: Add chickpeas or lentils for extra protein.
- Veggie Addition: Stir in bell peppers or baby corn for a crunchier texture.
- Creamy Twist: Blend in a spoonful of almond butter for extra richness.
- Spice Level: Adjust the heat with fresh chilli or extra turmeric.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm over medium heat on the stovetop, adding a splash of water or coconut milk if needed.