Quick Tofu and Coconut Curry
Quick Tofu and Coconut Curry



  • 1 tbsp oil
  • 1 block of firm tofu, cut into 2cm cubes
  • 2 sliced red onions
  • 1.5 tsp ginger and garlic paste
  • 1.5 tsp ground turmeric
  • 400ml coconut milk
  • 2 limes, 1 juiced, 1 cut into wedges
  • 150g baby spinach leaves
  • 10g chopped coriander
  • Chapatis, to serve
  • Heat half the oil in a frying pan, and fry the tofu with a pinch of salt for 5 mins, turning occasionally until golden. Remove and set aside. Add the remaining oil to the pan and fry half the onions for 5 mins until golden, then add the ginger and garlic paste and turmeric, and cook for 1 min more.
  • Stir in the coconut milk and return the tofu to the pan. Add the lime juice and 100ml water, simmer for 5 mins, then add the spinach and coriander to wilt. Season to taste, then serve in bowls with a scattering of coriander, the remaining onion, and some lime wedges for squeezing.
20 mins
4 serving

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