Creamy Coconut Curry with Tofu and Spinach
A gently spiced, half-quantity coconut curry simmered with tofu and fresh spinach, perfect for a light yet satisfying meal. This thai-inspired curry (vegetarian) ready in about 25 minutes pairs firm tofu, cubed, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 7 oz firm tofu, cubed
- 1 cup coconut milk
- 1 tbsp red curry paste
- 1 tbsp vegetable oil
- 2 cloves garlic cloves, minced
- 2 cups fresh spinach leaves
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 1/4 cup fresh basil leaves
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Stir in 1 tbsp red curry paste and cook for 30 seconds until aromatic.
- Step 3: Pour in 1 cup coconut milk, 1 tsp fish sauce, and 1 tsp brown sugar. Bring to a gentle simmer.
- Step 4: Add 7 oz cubed firm tofu and simmer gently for 5 minutes to absorb flavors.
- Step 5: Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted.
- Step 6: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup fresh basil leaves before serving hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut Curry with Tofu and Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Coconut Curry with Tofu and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, cubed from drying out.
Can I substitute ingredients in Creamy Coconut Curry with Tofu and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Coconut Curry with Tofu and Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Coconut Curry with Tofu and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
