Tofu Spinach Coconut Curry Recipe

About this recipe

A creamy and fragrant tofu and spinach curry made with coconut milk, spiced to perfection for a comforting dinner.

Ingredients

• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• 1 liter Sunflower Oil
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Cut the tofu into bite-sized cubes and set aside.
2. 2. Wash the spinach thoroughly and chop it into medium-sized pieces.
3. 3. Heat oil in a pan and add cumin seeds; let them splutter for a few seconds.
4. 4. Add chopped onions and sauté until golden brown, stirring frequently.
5. 5. Stir in the ginger garlic paste and cook for 2 minutes until aromatic.
6. 6. Add chopped tomatoes, turmeric, chili powder, and coriander powder; cook until the mixture becomes a smooth paste.
7. 7. Pour in coconut milk and mix well, allowing the flavors to combine for 3 minutes.
8. 8. Add the tofu cubes and simmer for 5 minutes, ensuring they soak up the curry flavors.
9. 9. Add chopped spinach and cook for another 5 minutes until wilted and tender.
10. 10. Season with salt and garnish with fresh coriander leaves before serving.