Super-green tofu curry Recipe

Introduction

This super-green tofu curry is a vibrant, healthy dish packed with fresh spinach and aromatic spices. It’s a flavorful, comforting meal that comes together quickly, perfect for a nutritious weeknight dinner.

Ingredients

• 280g firm tofu, cut into small triangles
• 2 tbsp vegetable oil
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 cardamom pods, seeds bashed
• 10g ginger, peeled and roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, roughly chopped
• 400g spinach
• 10g coriander, roughly chopped, plus extra whole leaves to serve
• 2 x 250g pouches cooked brown & wild rice mix, to serve

Instructions

1. Step 1: Pat the tofu dry with kitchen paper. Heat 1 tablespoon of vegetable oil in a large, deep frying pan over medium heat. Fry the tofu for 3-4 minutes, turning occasionally, until golden on each side. Remove with a fish slice and set aside to drain on kitchen paper.
2. Step 2: Pour the remaining 1 tablespoon of oil into the pan. Add coriander seeds, cumin seeds, and bashed cardamom seeds. Cook for 2-3 minutes, stirring, until the spices begin popping and become fragrant.
3. Step 3: Add ginger, onion, and garlic to the pan. Cook for 10-12 minutes, stirring occasionally, until the onion is softened and golden at the edges.
4. Step 4: Turn the heat to low. Add the spinach in handfuls, stirring to wilt it down each time. Once all spinach is added and wilted, remove the pan from heat.
5. Step 5: Transfer the spinach mixture, chopped coriander, and 300ml water to a high-powered blender. Blitz until completely smooth.
6. Step 6: Pour the blended curry back into the pan. Season with salt to taste and bring to a gentle simmer.
7. Step 7: Add the fried tofu back into the curry sauce and cook for 4-5 minutes until heated through. Adjust seasoning if needed.
8. Step 8: Serve the curry spooned over the cooked brown and wild rice mix. Garnish with extra coriander leaves for freshness.

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk before adding the tofu back in.
• Swap firm tofu for tempeh or chickpeas for a different texture and flavor.
• Use baby spinach or kale as a substitute if preferred.
• Add a pinch of chili flakes or fresh green chili to spice the curry up.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened. Cooked rice is best eaten fresh but can be refrigerated for up to 2 days and reheated separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and drain it well before adding to the curry to avoid excess water.

How do I know the curry is seasoned properly?

Taste the blended spinach sauce before adding tofu back in, and adjust salt as needed. The flavors should be vibrant but balanced with the spices.

Super-green tofu curry Recipe

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★★★★★

4.9 from 58 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and wholesome super-green tofu curry packed with fresh spinach, fragrant spices, and golden fried tofu, served with nutritious brown and wild rice. This comforting and flavorful curry combines crispy tofu with a smooth, herby spinach sauce, delivering a satisfying vegetarian meal that’s perfect for any day of the week.

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Ingredients

Scale 1x2x3x

For the Tofu and Curry

• 280g firm tofu, cut into small triangles
• 2 tbsp vegetable oil
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 cardamom pods, seeds bashed
• 10g ginger, peeled and roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, roughly chopped
• 400g spinach
• 10g coriander, roughly chopped, plus extra whole leaves to serve

To Serve

• 2 x 250g pouches cooked brown & wild rice mix

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Instructions

1. Prepare and Fry Tofu: Pat the tofu dry thoroughly with kitchen paper to remove excess moisture. Heat 1 tablespoon of vegetable oil in a large, deep frying pan over medium heat. Fry the tofu triangles for 3-4 minutes on each side until they turn golden brown and crispy. Remove the tofu using a fish slice and place them on kitchen paper to drain any excess oil.
2. Toast Spices: Pour the remaining 1 tablespoon of oil into the same pan. Add coriander seeds, cumin seeds, and bashed cardamom seeds. Cook over medium heat for 2-3 minutes, stirring occasionally, until the spices begin to pop and release their aromas.
3. Sauté Aromatics: Add the chopped ginger, onion, and garlic to the pan with the toasted spices. Cook for 10-12 minutes, stirring often, until the onions are golden at the edges and the mixture is fragrant.
4. Wilt and Blend Spinach: Turn heat to low and gradually add the spinach in handfuls, stirring each addition until wilted. Once all the spinach is wilted, transfer the spinach mixture, chopped coriander, and 300ml of water into a high-powered blender. Blend until completely smooth and creamy.
5. Simmer the Curry Sauce: Pour the blended green sauce back into the pan and season with salt to taste. Bring the sauce gently to a simmer over low heat.
6. Finish Curry with Tofu: Add the fried tofu back into the pan, stirring gently to coat the tofu pieces with the sauce. Cook for another 4-5 minutes until the tofu is heated through and has absorbed the flavors. Adjust seasoning if necessary.
7. Serve: Spoon the super-green tofu curry over warm cooked brown and wild rice. Garnish generously with extra whole coriander leaves before serving.

Notes

• Drying the tofu thoroughly before frying helps achieve a crispier texture.
• Use a high-powered blender for a smoother sauce; a standard blender may require longer blending time.
• Adjust water quantity slightly if the sauce is too thick or too thin to achieve your preferred consistency.
• This curry can be made ahead and reheated gently on the stovetop or microwave.
• For gluten-free, ensure the rice mix contains no gluten-containing ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Indian-inspired

Keywords: tofu curry, spinach curry, vegetarian curry, healthy curry, Indian-inspired tofu, super green curry, brown rice curry