Spinach and Tofu Curry
A super healthy, creamy, and flavorful curry with a touch of coconut milk. Very easy to make, and the sauce base works perfectly with all kinds of vegetables or legumes: peas, chickpeas, pumpkin, sweet potato, etc.
Ingredients
- 200 g tofu
- 200 g spinach (fresh or frozen)
- 20 cl coconut milk
- 1 onion
- 3 garlic cloves
- 3 large peeled tomatoes, or a small can of whole peeled tomatoes
- 20 g fresh grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 sprigs fresh cilantro
- 10 cl cream or vegan cream
Instructions
- Finely chop the onion and sauté it until golden.
- Add the pressed garlic, ginger, and spices.
- Let them brown slightly, then add the diced tomatoes (no need to remove the seeds).
- Cook until all the tomato water has evaporated.
- Add the tofu and spinach, stirring well to combine everything with the sauce.
- Pour in the coconut milk and let it heat through for about 5 minutes.
- Add the cream at the end for extra creaminess
- Serve with basmati rice and freshly chopped cilantro.
