Tofu & Spinach Coconut Curry
Tofu & Spinach Coconut Curry
Ingredients
- 1 small onion
- 3 cloves garlic, or 4 cloves
- 2 tablespoons olive oil, or 3 tablespoons
- 454 g firm tofu
- 2 tablespoons cornstarch
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ginger powder, or 1 inch piece of fresh ginger
- 1/2 teaspoon turmeric powder
- 1 can full-fat coconut milk
- 1 tablespoon tomato paste
- 1 tomato
- 2 cups spinach
- 1/2 cup cilantro
- pinch salt
- as needed rice, for serving
- as needed naan, for serving
Instructions
- 1
Cut the 454g firm tofu into small cubes.
⏱️ 3 min
- 2
In a bowl, toss the cubed tofu with a drizzle of olive oil, 2 tablespoons of cornstarch, and a pinch of salt. Ensure the tofu is evenly coated.
⏱️ 2 min
- 3
Crisp the coated tofu by either pan-frying in a nonstick pan with a little olive oil until golden brown and firm, or by air frying according to your appliance's instructions until crispy.
⏱️ 10 min
- 4
While the tofu is crisping, prepare the vegetables: slice the small onion, dice the tomato, and mince the 3 or 4 cloves of garlic using a garlic press.
⏱️ 5 min
- 5
In another large pan or pot, heat 1-2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 6
Add the diced tomato and minced garlic to the pan with the onions and continue to sauté for another 2-3 minutes, until fragrant.
⏱️ 3 min
- 7
Stir in the 1 teaspoon of curry powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of ginger powder (or grated fresh ginger), and 1/2 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.
⏱️ 2 min
- 8
Add the 1 tablespoon of tomato paste and the can of full-fat coconut milk to the pan. Stir until all ingredients are well combined and the sauce is smooth.
⏱️ 2 min
- 9
Add the 2 cups of fresh spinach to the pan. Mix it into the curry until it wilts completely into the sauce.
⏱️ 2 min
- 10
Stir in the 1/2 cup of fresh cilantro.
⏱️ 1 min
- 11
Gently fold the crisped tofu into the curry mixture in the pan, ensuring it's evenly distributed and coated with the sauce.
⏱️ 2 min
- 12
Serve the Tofu & Spinach Coconut Curry immediately over steamed rice or with warm naan bread.
Kitchen Tools
Nutrition Facts (per serving)
Tofu & Spinach Coconut Curry
- 1 small onion
- 3 cloves garlic, or 4 cloves
- 2 tablespoons olive oil, or 3 tablespoons
- 454 g firm tofu
- 2 tablespoons cornstarch
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ginger powder, or 1 inch piece of fresh ginger
- 1/2 teaspoon turmeric powder
- 1 can full-fat coconut milk
- 1 tablespoon tomato paste
- 1 tomato
- 2 cups spinach
- 1/2 cup cilantro
- pinch salt
- as needed rice, for serving
- as needed naan, for serving
Instructions
- 1
Cut the 454g firm tofu into small cubes.
⏱️ 3 min - 2
In a bowl, toss the cubed tofu with a drizzle of olive oil, 2 tablespoons of cornstarch, and a pinch of salt. Ensure the tofu is evenly coated.
⏱️ 2 min - 3
Crisp the coated tofu by either pan-frying in a nonstick pan with a little olive oil until golden brown and firm, or by air frying according to your appliance's instructions until crispy.
⏱️ 10 min - 4
While the tofu is crisping, prepare the vegetables: slice the small onion, dice the tomato, and mince the 3 or 4 cloves of garlic using a garlic press.
⏱️ 5 min - 5
In another large pan or pot, heat 1-2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 6
Add the diced tomato and minced garlic to the pan with the onions and continue to sauté for another 2-3 minutes, until fragrant.
⏱️ 3 min - 7
Stir in the 1 teaspoon of curry powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of ginger powder (or grated fresh ginger), and 1/2 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.
⏱️ 2 min - 8
Add the 1 tablespoon of tomato paste and the can of full-fat coconut milk to the pan. Stir until all ingredients are well combined and the sauce is smooth.
⏱️ 2 min - 9
Add the 2 cups of fresh spinach to the pan. Mix it into the curry until it wilts completely into the sauce.
⏱️ 2 min - 10
Stir in the 1/2 cup of fresh cilantro.
⏱️ 1 min - 11
Gently fold the crisped tofu into the curry mixture in the pan, ensuring it's evenly distributed and coated with the sauce.
⏱️ 2 min - 12
Serve the Tofu & Spinach Coconut Curry immediately over steamed rice or with warm naan bread.