Coconut Tofu and Spinach Curry
Tender tofu and potatoes mingle with spinach and peas in a gently spiced coconut sauce for a hearty, comforting one-pot curry.
15 min
Prep
270 min
Cook
4
Serves
630
Calories
Macros · per serving
37g protein
50g carbs
32g fat
Ingredients
For 4 servings
- 600 g firm tofu
- 600 g potato
- 300 g frozen spinach
- 200 g frozen pea
- 400 ml coconut milk
- 150 g onion
- 3 clove garlic
- 15 g ginger
- 2 tablespoon curry powder
- 1 teaspoon salt
- 300 ml water
Instructions
- 1
Scrub the potatoes and cut into 1.5 cm cubes. Finely chop the onion and mince the garlic and ginger. Drain the tofu and cut into 2 cm cubes. Keep the tofu refrigerated until loading and the vegetables frozen until their stage; use loose frozen spinach rather than a solid block.
- 2
Put the potatoes, onion, garlic, ginger, curry powder, salt and water in a 5-quart Crock-Pot. Stir to combine, then gently fold in the tofu. Cover and cook on HIGH for 3 hours 30 minutes, until the potatoes are tender.
- 3
Stir the coconut milk until smooth, using canned full-fat coconut milk for a creamy sauce. Gently stir it into the curry with the frozen spinach and peas, separating any small spinach clumps. Replace the lid promptly and cook on HIGH for 1 hour.
- 4
Stir gently and check that the vegetables are cooked and the center of the curry, including the tofu, reaches at least 165°F/74°C on a food thermometer. If necessary, continue on HIGH until these checks are met. Divide the curry, including its potatoes and sauce, between four bowls.
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