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By Barbara's Bistro

One Pan Tofu Coconut Curry

Name: One Pan Tofu Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 yellow (or white) onion, chopped; 1 bell pepper, chopped; 3 garlic cloves, minced; 1-inch fresh ginger, minced; 1 tbsp curry powder; ½ tsp turmeric powder; ½ tsp cumin powder; 400 ml (14 fl. oz.) canned coconut milk; ½ cup crushed tomatoes; 2 tbsp tomato paste; 454 g extra firm plain tofu, chopped into 1-inch cubes; 2 cups baby spinach; 1 lime, zest and juice; ½ cup fresh cilantro, chopped; Salt and pepper, to taste; Salt and pepper, to taste; Serve with cooked rice

5 steps

Prep:10minCook:20min

Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.

Updated at: Thu, 17 Aug 2023 12:01:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories252.6 kcal (13%)

Total Fat19.5 g (28%)

Carbs12.5 g (5%)

Sugars3.8 g (4%)

Protein10.5 g (21%)

Sodium191.8 mg (10%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.

Step 2

Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.

Step 3

Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.

Step 4

Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.

Step 5

Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

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