Tofu Coconut Curry

July, 2019

This is such an easy meal to make and hots the spot on a cold Winter's day. If you don't like tofu (or don't have any), chicken or prawns would be a great substitute. 

Tofu Coconut Curry

Serves 3

  • 300g tofu, cut into cubes

  • 2 tbs extra virgin olive oil

  • 1 onion, sliced

  • 1 capsicum, sliced length-ways

  • 1 small eggplant, cubed

  • 1 large carrot, sliced

  • 1 cup peas

  • 1 cup baby spinach

  • 1 can (400ml) coconut milk

  • 1/2 cup chopped corriander

  • 2 tsp tumeric

  • 2 tsp cumin

  • 3cm knob ginger, finely grated

  • Rice to serve

  1. Heat oil on medium-high heat in a large fry pan

  2. Cook tofu, turning so all sides are browned

  3. Add onion and cook for a further 2 minutes until soft

  4. Add all remaining ingredients

  5. Turn heat to low, cover with lid and simmer for 20 minutes stirring occasionally (note add 1/4 cup water to thicken sauce if needed)

  6. Serve with rice


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© Talia Cecchele, 2020