Tofu coconut curry

Firm tofu simmered in coconut milk with curry powder, ginger and spinach.

Number of servings

1

Nutrients

For entire dish

Calories

655 kcal

Protein

32.4 g

Carbohydrates

23 g

Fat

54.4 g

Fiber

11.4 g

Per serving

Calories

655 kcal

Protein

32.4 g

Carbohydrates

23 g

Fat

54.4 g

Fiber

11.4 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

187.6 mcg

C

16.9 mg

E

5.3 mg

K

201.2 mcg

B9

87.1 mcg

Fe

12.4 mg

Ca

1024.5 mg

Mg

159.4 mg

K⁺

392 mg

Ingredients

• Firm tofu — 150 g
• Coconut milk — 150 g
• Curry powder — 8 g
• Fresh ginger — 8 g
• Garlic — 5 g
• Onion — 50 g
• Spinach — 40 g
• Vegetable broth — 80 g
• Sunflower oil — 8 g
• Table salt — 1 g

Cooking instructions

1. Cut the tofu into cubes.
2. Dice the onion, mince the garlic and grate the ginger.
3. Heat the oil in a pot over medium heat.
4. Fry the onion for 4 minutes.
5. Add the garlic, ginger and curry powder and cook for 1 minute.
6. Add the tofu, coconut milk, broth and salt and simmer for 12 minutes.
7. Stir in the spinach and cook for 2 minutes.
8. Serve hot.