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One Pan Tofu Coconut Curry Recipe

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3.8 from 13 reviews

A vibrant and creamy one-pan tofu coconut curry that’s packed with warm spices, fresh vegetables, and a zesty lime finish. This easy, weeknight-friendly plant-based curry is simmered in coconut milk and served with spinach and fresh cilantro for a nutritious, flavorful meal perfect for serving over rice.

Ingredients

Main 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

To Serve

  • Cooked rice, as desired

Instructions

  1. Sauté vegetables: Heat a large sauté pan or skillet over medium-high heat. Add the vegetable oil, chopped onion, bell pepper, salt, and pepper. Cook, stirring occasionally, until the onions start to brown and soften, about 4 to 5 minutes.
  2. Add aromatics and spices: Stir in the minced garlic and ginger, followed by the curry powder, turmeric powder, and cumin powder. Continue to cook for 1 to 2 minutes until fragrant, being careful not to let the spices burn.
  3. Add liquids and tofu: Reduce heat to low, then pour in the coconut milk, crushed tomatoes, and tomato paste. Stir everything to combine and create a smooth sauce. Gently fold in the cubed tofu, coating it evenly with the sauce.
  4. Simmer the curry: Increase heat to bring the curry to a gentle boil, then reduce the heat to maintain a simmer. Let it cook uncovered for about 5 minutes, allowing flavors to meld and the sauce to thicken slightly.
  5. Finish with greens and lime: Stir in the baby spinach, lime zest, and lime juice until the spinach wilts and is well incorporated. Adjust seasoning by adding extra salt and pepper if needed.
  6. Garnish and serve: Remove from heat and sprinkle the fresh chopped cilantro on top. Serve the curry hot over a bed of cooked rice for a complete meal. Enjoy!

Notes

  • Extra firm tofu works best to maintain shape during cooking.
  • For extra heat, add a pinch of chili flakes or diced fresh chili along with the spices.
  • This curry can be made gluten-free by ensuring your curry powder and tomato products contain no gluten additives.
  • Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Feel free to add other vegetables such as carrots or peas for added texture and nutrition.

Find it online: https://bitezly.com/one-pan-tofu-coconut-curry-recipe/