Tofu Spinach Coconut Curry With Rice Recipe

Indian cuisine · 267 calories

Tofu Spinach Coconut Curry with Rice recipe

About this recipe

Experience the rich flavors of Indian cuisine with our Tofu & Spinach Coconut Curry with Rice. Combining high-protein tofu with nutrient-rich spinach and creamy coconut milk, this dish offers a perfect balance of taste and health. The curry, infused with aromatic spices, pairs beautifully with long-grain rice, creating a wholesome and satisfying dinner that's ideal for any evening. Whether you're looking for a nutritious post-workout meal or simply craving comfort food, this recipe delivers on all fronts. Quick to prepare and packed with 486 calories, 19g protein, and 72g carbohydrates, it’s a crowd-pleaser suitable for family dinners or intimate meals for two.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • 200 g Spinach (Palak)
  • 200Ml Kara Coconut Milk Classic (200ml)
  • 750 g Priya Sunflower Oil
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 g Onion
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
  • 100 g Red Chili Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse and soak the rice in water for 20 minutes, then drain and set aside.
  2. 2. Heat oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
  3. 3. Add finely chopped onion and garlic, sauté until golden and fragrant.
  4. 4. Stir in ginger powder, turmeric, and chili powder, cooking for 30 seconds to bloom the spices.
  5. 5. Add chopped tomatoes and cook until softened, forming a thick base.
  6. 6. Cube the tofu and toss it into the pan, ensuring it is lightly coated with the spice mixture.
  7. 7. Pour in the coconut milk and simmer gently for 5 minutes to blend flavors.
  8. 8. Add washed spinach leaves, stirring until wilted into the curry.
  9. 9. Season with salt and garnish with fresh coriander leaves, then turn off the heat.
  10. 10. In a separate pot, cook the soaked rice in boiling water until tender, then drain excess water.
  11. 11. Plate the rice and pour the tofu-spinach coconut curry over it for serving.