Creamy Tofu and Spinach Curry
This Creamy Tofu and Spinach Curry features silky tofu cubes and fresh spinach sautéed in a rich, mild curry sauce. Perfect for a quick weeknight meal, this vegetarian dish is packed with flavor and nutrition. Serve it over fluffy basmati rice or with warm naan for a wholesome and satisfying dining experience.
ingredients
- 14 oz. firm tofu, drained and cubed
- 4 cups fresh spinach, washed and roughly chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz.) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- 1 tbsp soy sauce
- 1 lime, juiced
- Fresh cilantro, for garnish
steps
- 1.
In a large skillet, heat vegetable oil over medium heat.
- 2.
Add chopped onions and sauté until translucent, about 5 minutes.
- 3.
Stir in minced garlic and grated ginger; cook for another minute or until fragrant.
- 4.
Add curry powder and turmeric, stirring to combine and release aromas.
- 5.
Pour in the coconut milk, stirring until well mixed.
- 6.
Gently fold in the cubed tofu and soy sauce, simmering for 5-7 minutes.
- 7.
Add the chopped spinach, cooking until wilted, about 2-3 minutes.
- 8.
Season with salt, pepper, and lime juice to taste.
- 9.
Serve warm, garnished with fresh cilantro over rice or with naan.