Coconut Tofu Curry
Tofu rises to the occasion in this creamy curry sauce dotted with colorful spinach and carrots. Just one pan and 20 minutes and an elegant, full-flavored dish is ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Skillet
- Cuisine: Asian
- Diet: Vegan
Ingredients
1 tablespoon olive oil
1/2 sweet onion, chopped
2 medium carrots, peeled and sliced into rounds
3 cloves of garlic,pressed or minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can (14 ounce) full fat coconut milk
1 package firm tofu, drained and cut into 1-inch cubes
2 cups fresh baby spinach
1 lime, zest and juice
pinch of sea salt
1/2 cup roasted, unsalted peanuts
Optional: 2 cups jasmine rice, cooked
Instructions
Heat olive oil in a large skillet over medium. Add chopped onion and sliced carrots.
Sauté for 4-5 minutes until carrots begin to soften and onion lightly browns.
Add garlic, ginger, curry powder, turmeric, and cumin.
Sauté for 2-3 minutes. Turn heat to medium low so garlic does not burn.
Sir in the can of coconut milk and stir until well combined.
Add tofu and stir carefully until coated with sauce.
Turn heat up to medium and simmer uncovered for 5 minutes.
Add fresh spinach, slat, lime juice and lime zest.
Stir to combine ingredients, then cover, remove from heat and let steam for 2 minutes.
Serve in bowls and top with roasted peanuts.
Optional: Serve over steamed jasmine rice
Notes
Substitute vegetables that you have on hand: mushrooms, broccoli, red pepper, kale, and bok choy all work well.
Use low fat coconut milk for a slightly lighter version of the recipe. Both full fat and light coconut milk separate when canned. Open carefully and add solidified coconut and water to the skillet. Alternately, you may empty the contents of the can into a bowl and whisk until well combined; then add to skillet.
Refrigerate leftovers for up to three days.
