Subtly Spiced Coconut Curry with Tofu and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant coconut curry featuring tofu and spinach, enriched with a secret blend of warming spices that deliver depth and complexity. This Indian-inspired vegan recipe, ready in about 35 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 280 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.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, stirring continuously for 30 seconds to toast spices and release aroma.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup diced tomatoes. Bring to a gentle simmer.
  5. Step 5: Add 14 oz pressed tofu cubes to the skillet, gently stirring to coat with curry sauce. Simmer uncovered for 10 minutes to meld flavors.
  6. Step 6: Fold in 4 cups roughly chopped fresh spinach and 1 tsp salt, cooking for 3 minutes until spinach wilts and sauce thickens slightly.
  7. Step 7: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve with lime wedges to squeeze over each portion.

Frequently asked questions

How long does Subtly Spiced 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 Subtly Spiced 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 extra firm tofu from drying out.

Can I substitute ingredients in Subtly Spiced 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 Subtly Spiced 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 Subtly Spiced Coconut Curry with Tofu and Spinach?

Indian 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.

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