Quick Tofu and Spinach Curry
A healthy and full flavored Indian style curry thrown together in mere minutes.
Servings 2 people as part of a meal
Ingredients
- 250 g firm tofu cubed
- 1/2 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons Indian curry powder
- 200 ml coconut milk I use light coconut milk
- A pinch of salt
- Some black pepper
- 150 g fresh spinach roughly chopped
Instructions
- In a wok or large frying pan with a lid, heat the oil and sauté the tofu for a few minutes until browned a bit.
- Add the garlic, ginger and curry powder and quickly stir-fry for a minute to allow the flavors to develop, then add the coconut milk.
- Season to taste with salt and pepper (check if your curry powder contains salt before adding salt to your dish) and cover with a lid.
- Simmer over low heat for about five minutes.
- Stir in the fresh spinach, mix it all up well for about a minute or until the spinach is just beginning to wilt. Then serve immediately.
Notes
I generally serve this quick dish with Dahl, brown Basmatti rice or homemade chapatis, and poppadoms. Quick fix Indian and delish!