One Pan Tofu Coconut Curry

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp vegetable oil

1 yellow (or white) onion, chopped

1 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 (14 fl. oz.) canned coconut milk

½ cup crushed tomatoes

2 tbsp tomato paste

454 g extra firm plain tofu, chopped into 1-inch cubes

2 cups baby spinach

1 lime, zest and juice

½ cup fresh cilantro, chopped

Salt and pepper, to taste

Serve with cooked rice.

Directions

In a large sauté pan or skillet (I use a 12-inch 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 cilantro and serve over rice. Enjoy!

Nutrition

• Serving Size: 1
• Calories: 258
• Total Fat: 20 g
• Saturated Fat: 13 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 136 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 10 g