Serves 8
45 min
Super-Green Tofu Curry
Recipe GLPRb76101c6ed11fa
A vibrant, plant-based curry featuring golden-fried tofu nestled in a smooth, aromatic spinach sauce infused with warm spices. Toasted coriander, cumin, and cardamom seeds bloom in oil before joining sautéed aromatics and fresh spinach, which are blended into a silky green curry base. The tofu is crisped first for texture contrast, then simmered gently in the sauce. Served over fluffy brown and wild rice with fresh coriander leaves for brightness. Naturally vegan, gluten-free, and dairy-free.
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Ingredients
280g firm tofu, cut into small triangles
2 tbsp vegetable oil
2 tsp coriander seeds
2 tsp cumin seeds
2 cardamom pods, seeds bashed
10g fresh ginger, peeled and roughly chopped
1 onion, finely chopped
2 garlic cloves, roughly chopped
400g fresh spinach
10g fresh coriander, roughly chopped, plus extra whole leaves for serving
300ml water
Salt to taste
2 x 250g pouches cooked brown and wild rice mix, for serving
Directions
Pat the tofu triangles dry using paper towels to remove excess moisture. Heat 1 tablespoon of oil in a large, deep skillet or frying pan over medium heat. Working in batches if needed, fry the tofu pieces for 3 to 4 minutes on each side until they develop a light golden crust. Transfer the crisped tofu to a plate lined with paper towels to drain, and set aside.
Pour the remaining 1 tablespoon of oil into the same pan. Add the coriander seeds, cumin seeds, and bashed cardamom seeds. Toast over medium heat for 2 to 3 minutes, stirring occasionally, until the seeds become fragrant and begin to pop.
Add the chopped ginger, onion, and garlic to the toasted spices. Reduce the heat slightly and sauté for 10 to 12 minutes, stirring occasionally, until the onion softens and the mixture turns golden at the edges. Reduce the heat to low and add the spinach in handfuls, stirring after each addition until fully wilted.
Remove the pan from heat. Transfer the spinach mixture, chopped coriander, and water to a high-powered blender. Blend on high speed until completely smooth and no lumps remain. Pour the blended curry sauce back into the pan and season generously with salt to taste.
Bring the curry sauce to a gentle simmer over medium heat. Carefully add the fried tofu pieces and simmer for 4 to 5 minutes until the tofu is heated through. Taste and adjust seasoning as needed.
Divide the warm brown and wild rice mix among serving bowls. Ladle the hot curry and tofu over the rice. Scatter fresh coriander leaves on top and serve immediately.
