Tofu Coconut Curry
This Tofu Coconut Curry is a lighter take on the traditional recipe, using just a touch of coconut milk for creaminess while keeping the base light with water. It’s a perfect blend of spices, Tofu, and subtle coconut flavor — great for a comforting, healthy meal.
Nutrition Facts
Per serving
Energy
117 kcal
Protein
10 g
Carbs
8 g
Fat
6 g
Fiber
1 g
Ingredients
Tofu (Pro Plant)
1 cup, cubed (200g)
Coconut Milk
1 tbsp (15g)
Plain Water
2 medium cup (500g)
Garlic paste
1 tsp (5g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat oil in a pan and sauté the chopped onions until they turn translucent.
Add ginger-garlic paste and cook for another minute.
Add chopped tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add cubed tofu and water as needed to cover the tofu and simmer until the tofu is cooked through.
Stir in 1 tbsp of coconut milk and mix well.
Garnish with fresh coriander leaves and serve hot.