Tofu Coconut Curry

Recipe by DinnerCuisine: Pasifika, AsianDifficulty: Easy


Prep time


Cooking time




  • 1 tbsp vegetable oil

  • 2 yellow (or white) onion, chopped

  • 2 bell pepper, chopped

  • 3 garlic cloves, minced

  • 1-inch fresh ginger, minced

  • 1 tbsp curry powder

  • ½ tsp turmeric powder

  • ½ tsp cumin powder

  • 400 ml coconut milk

  • 1 cup crushed tomatoes

  • 2 tbsp tomato paste

  • 2 x 450 g extra firm plain tofu, chopped into 1-inch cubes

  • 3 cups baby spinach

  • 2 lime, zest and juice

  • ½ cup fresh coriander (optional) , chopped

  • Salt and pepper, to taste


  • In a large sauté pan or skillet at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper.
  • Sauté until the onions begin to brown, about 4-5 minutes.
  • Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
  • Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
  • Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
  • Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh coriander and serve over rice.