Tofu curry

Food and nutrition


Preparation:20 minutes
Published on 22 August 2014


  • 1 tsp canola oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp grated fresh ginger
  • Pepper flakes to taste
  • 2 tsp red curry paste
  • 2 peeled and sliced carrots in wedge shape
  • 1 block (300 g) of Indian marine or plain tofu
  • 1/2 cup light coconut milk
  • 1/4 low-salt chicken broth
  • Coriander leaves to taste

Nutritional Values

Calories:350 kcal
Total lipids:24 gr
Total carbohydrates:19 gr
Proteins:15 gr


  1. In a large saucepan, heat the oil. Cook the onion and garlic until they are tender. Add the ginger, the pepper flakes, the curry paste, the carrots and the tofu cut into small cubes. Cook for a few more minutes to release the aromas.
  2. Add the coconut milk and the broth and bring to a boil. Lower the heat, cover and let simmer about
  3. 5 min. or until the carrots are cooked.
  4. Add the spinach (add a bit of water as required) and continue cooking for 2 min. so that the spinach wilts.
  5. When ready to serve, garnish with fresh coriander.