Tofu Coconut Curry with Bell Pepper, Broccoli and Spinach

A creamy tofu and coconut curry with red bell pepper, broccoli and spinach, ready on the table in just under 30 minutes. Served with basmati rice and a squeeze of lime.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g plain firm tofu
• 1 tbsp cooking oil
• 1 pc onion
• 2 pc garlic cloves
• 1 tsp fresh ginger, grated
• 2 tsp curry powder
• 1 pc red bell pepper
• 150 g broccoli
• 400 ml coconut milk
• 100 ml water
• 100 g baby spinach
• 150 g basmati rice
• 1 pc lime
• 0.5 bunch fresh coriander
• salt

Method

1. Bring the rice to a boil in a pot with a little salt and plenty of water, then simmer over low heat for about 12 minutes. Drain.
2. Pat the tofu dry, cut into cubes and fry in the oil in a large pan over medium to high heat until golden brown all over, about 5 minutes. Remove from the pan.
3. Finely dice the onion and finely chop the garlic. Sauté the onion, garlic and ginger in the remaining frying fat for about 3 minutes until translucent.
4. Stir in the curry powder and toast briefly until fragrant.
5. Cut the bell pepper and broccoli into bite-sized pieces, add to the pan and fry for 3 minutes.
6. Pour in the coconut milk and water, bring to a boil and simmer for about 5 minutes until the vegetables are tender-crisp.
7. Stir in the spinach until it wilts. Return the tofu to the pan and season with salt.
8. Halve the lime and squeeze the juice over the curry. Roughly chop the coriander and sprinkle over the top. Serve with the rice.