Half-Simmered Coconut Curry with Tofu and Spinach
A gently simmered coconut curry featuring cubes of tofu and fresh spinach, infused with warm spices and a touch of lime for brightness. This thai-inspired vegan ready in about 35 minutes pairs (13.5 oz) coconut milk, yellow curry powder, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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
- 14 oz, pressed and cut into 1-inch cubes extra-firm tofu
- 1 can (13.5 oz) coconut milk
- 1 tbsp yellow curry powder
- 2, minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 medium, diced yellow onion
- 4 cups baby spinach
- 1 cup vegetable broth
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until onions are translucent and fragrant.
- Step 2: Stir in 1 tbsp yellow curry powder and cook for 1 minute to bloom the spices. Add 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, stirring to combine.
- Step 3: Bring the mixture to a gentle simmer over medium-low heat. Add 14 oz cubed extra-firm tofu and 4 cups baby spinach. Simmer uncovered for 10 minutes, stirring occasionally, until spinach is wilted and tofu has absorbed the flavors.
- Step 4: Remove from heat and stir in 1 tbsp fresh lime juice, 1 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed. Serve warm over steamed rice or quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Simmered Coconut Curry with Tofu and Spinach take to make?
Total time is about 35 minutes (15 min prep + 20 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 Half-Simmered 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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Half-Simmered 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 Half-Simmered Coconut Curry with Tofu and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Half-Simmered Coconut Curry with Tofu and Spinach?
Thai vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
