Description
A vibrant and nutritious super-green tofu curry featuring golden-fried tofu in a fragrant, smooth spinach and coriander sauce, served over a wholesome brown and wild rice mix. This vegetarian curry is bursting with fresh herbs and warming spices, perfect for a healthy and satisfying meal.
Ingredients
Scale
Tofu
- 280g firm tofu, cut into small triangles
- 2 tbsp vegetable oil (divided)
Spices & Aromatics
- 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
Greens & Herbs
- 400g spinach
- 10g coriander, roughly chopped, plus extra whole leaves to serve
Serving
- 2 x 250g pouches cooked brown & wild rice mix, to serve
Instructions
- 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 develop a golden crust. Remove the tofu from the pan using a fish slice or spatula and set aside to drain on kitchen paper.
- Toast spices: Add the remaining 1 tablespoon of vegetable oil to the same pan. Scatter in the coriander seeds, cumin seeds, and crushed cardamom seeds. Cook for 2-3 minutes until the spices start popping and release their aroma, taking care not to burn them.
- Sauté aromatics: Add the chopped ginger, onion, and garlic to the pan. Cook over medium heat for 10-12 minutes, stirring occasionally, until the mixture is golden at the edges and fragrant.
- Wilt spinach: Reduce the heat to low. Gradually add the spinach in handfuls, stirring continuously to allow it to wilt evenly without burning.
- Blend curry sauce: Remove the pan from heat. Transfer the spinach mixture, chopped coriander, and 300ml of water into a high-powered blender. Blitz until completely smooth, forming a vibrant green sauce.
- Simmer curry: Pour the blended spinach sauce back into the pan and season with salt. Bring the sauce to a gentle simmer on medium heat.
- Finish with tofu: Carefully add the fried tofu back into the curry sauce. Simmer for 4-5 minutes to warm the tofu through and allow flavors to meld. Taste and adjust seasoning if necessary.
- Serve: Spoon the super-green tofu curry over warmed brown and wild rice mix. Garnish with extra whole coriander leaves for freshness and presentation. Serve immediately.
Notes
- Pressing the tofu helps to remove excess water, ensuring it fries crispier and absorbs flavors better.
- Using a high-powered blender creates a silky smooth sauce, but a regular blender would work as well with slightly less smooth texture.
- You can substitute brown & wild rice mix with basmati or jasmine rice if preferred.
- For a spicier curry, consider adding some fresh chili or chili powder along with the aromatics.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian-inspired
Keywords: tofu curry, green curry, spinach curry, vegetarian curry, healthy tofu recipe, Indian-inspired vegetarian, quick tofu dish
