Low-Heat Coconut Curry with Tofu and Spinach

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A gentle, slow-simmered coconut curry infused with warm spices, tender tofu, and fresh spinach for a comforting vegetarian meal with a mild spice level. This Indian-inspired curry recipe (vegetarian), ready in about 45 minutes, pairs extra-firm tofu, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 2 tbsp coconut oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp yellow curry powder
• 1 tsp turmeric powder
• 1 can (14 oz), full fat coconut milk
• 1 cup vegetable broth
• 4 cups, roughly chopped fresh spinach
• 1 tsp salt
• 1 tbsp lime juice
• 1/4 cup chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over low heat. Add 1 finely chopped medium yellow onion and sauté slowly for 8 minutes until soft and translucent, stirring occasionally.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant but not browned.
3. Step 3: Add 14 oz pressed and cubed tofu to the pan, gently stirring to coat with the aromatics.
4. Step 4: Sprinkle 2 tbsp yellow curry powder and 1 tsp turmeric powder over the tofu mixture, stirring constantly for 1 minute to toast the spices.
5. Step 5: Pour in 1 can (14 oz) full-fat coconut milk and 1 cup vegetable broth, raising heat slightly to bring to a gentle simmer, then reduce back to low heat.
6. Step 6: Simmer uncovered for 15 minutes, stirring occasionally until the sauce thickens slightly.
7. Step 7: Add 4 cups roughly chopped fresh spinach and 1 tsp salt, stirring until the spinach wilts, about 3 minutes.
8. Step 8: Remove from heat and stir in 1 tbsp lime juice. Garnish with 1/4 cup chopped fresh cilantro before serving.