Super-Green Tofu Curry

Name: Super-Green Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Indian
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

Recipe GLPRb76101c6ed11fa

Indian

Main Course

45 min

146 cal

Servings: 8

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.25

The ingredient list reads like a Charlotte-friendly weeknight: tofu, aromatics, and spinach are standard at every chain, and the spice seeds (coriander, cumin, cardamom) are available at Harris Teeter, Food Lion, and Kroger, so no special trip required. The 45-minute estimate is honest for a weeknight—toasting spices, building a paste, simmering rice alongside the curry all fit comfortably. Cost per serving lands around $1.50–$1.80, held down by bulk spices and tofu. The real caveat is that this is a no-leftover dish: curries with fresh spinach collapse when reheated, so plan to finish it the same night or commit to freezing before the greens break down. It feeds eight generously and needs no constant attention once the rice and curry hit the heat, making it solid for a busy family."