Tofu & spinach curry

This is a recipe from Jessy Wallace on Instagram, who always has easy delicious meals she just whipped up. This is a good recipe to also add in any extra veg that you have that needs to be used up. If you have leftovers, this tastes even better the next day!


PREP: 15 – 45 MINUTES | COOK: 20 MINUTES | SERVES: 4


Ingredients:

  • 1 tblsp oil, for frying
  • 500g block tofu, cut into cubes
  • 400g tin crushed tomatoes
  • 400g tin coconut milk
  • 250g box of frozen spinach
  • 2 x brown onion, diced
  • large piece of fresh ginger, grated
  • 2 x green chilis, finely diced
  • 1 tablespoon garlic powder
  • 2 tsp ground cumin
  • 2 tsp tumeric
  • coriander, washed and chopped
  • 1 tblsp curry powder
  • salt & pepper
  • Cooked rice, to serve

Instructions:

  1. In a frying pan, fry the tofu cubes until browned on all sides, then set aside in a bowl
  2. In the same frying pan, fry the diced onion, green chilis and ginger until softened, then add in all the spices and a splash of water for 1 minute. Add in diced tomatoes, season with salt and pepper and then simmer for as long as you can spare (half an hour recommended to really infuse the flavours).
  3. Add in the coconut milk, spinach (and any other veg if using) and browned tofu then simmer for another 10 mins.
  4. Serve over rice. Enjoy!

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