Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A warming, fragrant curry that needs no rice.
Equipment: Large frying pan or saucepan
Measures and names
Ingredients
- 280 g block firm tofu, cubed
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- Thumb of ginger, grated
- 2 tbsp curry paste (check it’s vegan)
- 1 x 400ml tin coconut milk
- 1 pepper, sliced
- 2 handfuls of spinach
- Salt, and a squeeze of lime
- Cauliflower rice, to serve
Method
- Press and cube the tofu. Heat the oil in a pan and fry for 5–6 minutes, until golden on all sides. Remove to a plate.
- Cook the onion for 4 minutes, then add the garlic, ginger and curry paste for 1 minute, until fragrant.
- Pour in the coconut milk, add the pepper, and simmer for 6–8 minutes.
- Return the tofu and stir in the spinach until wilted.
- Season with salt, finish with a squeeze of lime, and serve over cauliflower rice.
Swaps and tips
Serve over cauliflower rice to keep it low in carbs. Any firm vegetables — courgette, green beans, mushrooms — work well here.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 22 g | 6 g | 54 g | 686 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
