Easy Tofu Coconut Curry with Spinach

Name: Easy Tofu Coconut Curry with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 280 g firm tofu, cut into 2 cm cubes; 160 g baby spinach; 2 red onions, thinly sliced; 1 1/2 tsp ginger and garlic paste; 400 ml light coconut milk; 1 lime lime juice; 100 ml water; 1 1/2 tsp ground turmeric; 1 tbsp rapeseed oil; 10 g coriander, roughly chopped; 1 lime lime wedges, for serving; 4 wholemeal chapatis, for serving

This tofu coconut curry is quick, warming, and full of bold flavor from ginger, garlic, turmeric, and fresh lime. Golden tofu simmers in a light coconut sauce, then gets finished with spinach and coriander for a simple weeknight dinner. Serve it with chapatis for an easy vegetarian meal.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

firm tofu, cut into 2 cm cubes
280 g
baby spinach
160 g
red onions, thinly sliced
2
ginger and garlic paste
0.5 tsp
light coconut milk
400 ml
lime juice
1 lime
water
100 ml
ground turmeric
0.5 tsp
rapeseed oil
1 tbsp
coriander, roughly chopped
10 g
lime wedges, for serving
1 lime
wholemeal chapatis, for serving
4

Step-by-Step Instructions

Heat 1/2 tbsp of the oil in a large non-stick frying pan over medium-high heat. Add the tofu, season lightly with salt, and cook for about 5 minutes, turning every 1 to 2 minutes, until the cubes are golden on several sides. Transfer to a plate with a slotted spoon.

Add the remaining 1/2 tbsp oil to the same pan. Cook half of the sliced onions for 5 minutes, stirring often, until softened and lightly golden. Stir in the ginger and garlic paste and cook for 1 minute, then add the turmeric and cook for 30 seconds until fragrant.

Pour in the coconut milk and 100 ml water, then stir in the lime juice. Return the tofu to the pan and bring to a gentle simmer. Cook for 5 minutes so the tofu absorbs the sauce.

Add the spinach and most of the chopped coriander, and cook for 1 minute until the spinach wilts. Taste and season with salt and black pepper as needed.

Divide the curry between bowls. Top with the remaining sliced onion and reserved coriander leaves, then serve with lime wedges and warm wholemeal chapatis on the side.