If you’re looking for an easy, healthy, and plant protein packed weeknight meal, you’ve found it! This tofu & spinach coconut curry is loaded with leafy greens, crispy tofu, and spices, and can be enjoyed with rice or homemade naan. It will quickly become one of your go-to family dinners!
Prep time: 5-10 minutes
Cook time: 25 minutes
Servings: 2
Ingredients
- 1 small onion
- 2-3 tbsp olive oil
- 454g firm tofu
- 2 tbsp flour
- 1 tsp curry powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/2 tsp ginger powder (or 1 inch piece of fresh ginger)
- 1/2 tsp turmeric powder
- 1 can full-fat coconut milk
- 1 tbsp tomato paste
- 2 cups spinach
- 1/2 cup cilantro
- Pinch of salt
- Rice or naan
Equipment
- Large mixing bowl
- Non-stick pan
- Large pan or pot
Instructions
- Prepare veggies by dicing or slicing onion, finely dicing tomato, mincing garlic, and washing and roughly chopping spinach and cilantro.
- Cut tofu into 3/4 inch cubes, then add to a mixing bowl with 1 1/2-2 tbsp olive oil, 2 tbsp flour and pinch of salt. Mix until well coated, then toss into a non-stick frying pan with a bit more olive oil on medium heat. Keep an eye on it, flipping every few minutes, while you prepare the rice and curry.
- If serving with rice, cook rice according to package directions.
- Fry the onion in another pan or pot with a bit of olive oil. After a few minutes, add garlic and tomatoes and stir well.
- After a few minutes, add in spices (curry, garam masala, cumin, turmeric, fresh or powdered ginger, and salt to taste), tomato paste and coconut milk and mix well. Bring to a simmer.
- After a few minutes, add the spinach and cilantro to the curry.
- Once the tofu is crispy, remove from heat, mix it into the curry, and serve immediately (over a bed of rice or with this homemade naan bread!).
