Indian-Inspired Tofu Curry
A delicious and easy-to-make Indian-inspired tofu curry packed with flavors and nutritious ingredients, featuring a creamy coconut milk sauce paired beautifully with tofu and spinach.
Ingredients
Main Ingredients
- 14 oz Tofu, cubed Press before cooking to remove excess moisture.
- 1 tablespoon Coconut oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 can Coconut milk Can substitute with almond milk or soy milk.
- 1 cup Vegetable broth
- 2 tablespoons Curry powder Adjust spice level to preference.
- 1 teaspoon Turmeric
- 1 cup Spinach
- Salt and pepper to taste
- Cooked rice or naan for serving
Instructions
Cooking
- Heat coconut oil in a large pot over medium heat.
- Add onion, garlic, and ginger, sauté until onions are translucent.
- Stir in curry powder and turmeric, and cook for 1 minute.
- Add the cubed tofu, coconut milk, and vegetable broth.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot over rice or with naan.
Notes
This dish is best enjoyed hot. Garnish with fresh cilantro for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat on the stove or in the microwave.