Creamy Coconut Tofu Curry

Creamy Coconut Tofu Curry

This curry is a wonderful symphony of flavors, textures and colours. Adjust the heat to your taste with the type of curry powder and chillies you select. Serve with Saffron Almond Rice for a perfect meal. Nestlé.com recipe.

Preparation time

10 minutes

Cooking time

20 minutes
Serving number 4

Ingredients

2 tbsps Groundnut oil
2 Onions (peeled and cut into large pieces)
2 Chilli peppers, green (deseeded and finely chopped)
2.5 Ginger root, fresh (peeled and finely chopped)
2 tsps Curry powder
150 g Tofu (rinsed and cut into 1cm cubes)
2 Tomatoes (peeled and finely chopped)
1 Red bell pepper (deseeded, cut in 2cm pieces)
50 g MAGGI Coconut Milk Powder
200 ml Water (warm)
100 g Spinach, fresh (washed)
1/2 tsp Salt

Preparation steps

Heat the oil in a large frying pan. Add the onions, green chillies and ginger and cook over a moderate heat for 5 minutes or until the onions are soft. Whilst this is cooking whisk the MAGGI coconut milk into the warm water and set aside.

Add the curry powder to the pan and continue to cook for 30 seconds.

Add the Tofu and stir to coat well with the spice mix. Fry for 2-3 minutes.

Add the tomatoes, red pepper, prepared coconut milk and ½ teaspoon of salt. Bring to boil then reduce the heat and cook for 5 minutes. Stirring from time to time.

Add the spinach leaves and cook for a further 2-3 minutes or until the spinach leaves have softened. Adjust the seasoning to taste.

Serve with Saffron Almond Rice

Nutritional values per serving

Carbohydrate, total (g) 17.00
Energy (Kcal) 218.00
Protein (g) 5.60
Fats, total (g) 15.00
Energy (Kj) 916.00