Tofu and Spinach Coconut Curry

I absolutely love this curry made by wife, it’s super easy to make. Quick and simple. That’s a win for sure. You can pair it with some brown rice or, as we did, with some vegan naan breads (Thanks to ASDA).

This makes enough for 4.


  • Block of firm tofu
  • Can of coconut milk
  • Can of chopped tomatoes
  • 500g frozen spinach
  • Tomato Paste 3 tablespoons
  • Soy sauce 2 1/2 tablespoons
  • Olive oil 2 teaspoons
  • Garlic powder 2 teaspoons
  • Garam Masala 2 teaspoons
  • Cumin 2 teaspoons
  • Ground Coriander 2 teaspoons
  • Cinnamon 1 teaspoon
  • Chilli powder 1 teaspoon
  • Spicy Paprika 1 teaspoon
  • Salt and Pepper to taste


Chuck the olive oil in the pan on a medium heat, add the spices and fry them for a couple of minutes.

Then add the coconut milk, chopped tomatoes, tomato paste and soy sauce. Bring to a simmer for 10 minutes and then add the spinach. Cook for further 20 minutes.

In the mean time in a frying pan add a splash of oil and fry the tofu. I like it nice and crispy myself.

Once cooked combine the tofu and the sauce. Serve with rice or a vegan naan.


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