Tofu And Spinach Coconut Curry Recipe

About this recipe

A creamy, flavorful curry made with protein-rich tofu and nutritious spinach, simmered in aromatic spices and coconut milk.

Ingredients

• 200G East End Desiccated Coconut
• - 60g Red Chili
• - Ginger - 100g
• 250G Garlic 250g
• 396G Cauldron Organic Tofu Block

Instructions

1. 1. Press and cube the tofu into bite-sized pieces, then set aside.
2. 2. Wash and roughly chop the spinach, ensuring all dirt is removed.
3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Finely chop onion, garlic, ginger, and green chili, then sauté until golden brown.
5. 5. Add chopped tomato and cook until soft, stirring occasionally.
6. 6. Stir in turmeric, coriander powder, and garam masala, cooking for one minute.
7. 7. Add spinach to the pan and cook until wilted, stirring continuously.
8. 8. Pour in coconut milk and water, mixing well to combine flavors.
9. 9. Gently add tofu cubes and simmer for 10 minutes, allowing the flavors to meld.
10. 10. Adjust salt and spice levels to your taste, then stir thoroughly.
11. 11. Serve hot with steamed rice or cooked quinoa alongside.