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Peanut Butter Curry with Tofu and Spinach

Peanut Butter Curry with Tofu and Spinach

A sweet, spicy and insanely flavourful curry that comes together ridiculously quickly!
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Total Time 40 mins
Course Dinner, Lunch, Main Course
Servings 2 people

Ingredients
  

  • 1 Tbsp Coconut Oil
  • 3-4 no Garlic Pods
  • ½ Tbsp Freshly Grated Ginger
  • 1 Onion
  • 1 Tomato
  • ½ tsp Coriander Powder
  • ½ tsp Chilli Powder
  • ¼ tsp Turmeric Powder
  • 2 Tbsp Peanut Butter
  • ¾ Cup Coconut Cream
  • 1 Stock Cube
  • 1 Cup Water
  • 110 grams Tofu
  • ½ Cup Chopped Spinach
  • 2 Tbsp Peanuts
  • ¼ Lime
  • 1 Tbsp Coriander Leaves

Instructions
 

  • Chop your tofu into 1 inch cubes and boil for 4 minutes till soft. Set aside.
  • Begin by prepping the vegetables. Roughly chop onions and tomatoes. Cut spinach into thin strips. Grate your ginger and use a garlic crusher to crush your garlic cloves. 
  • Add 1 tbsp of coconut oil to a wok on medium heat. 
  • Add the chopped onions and fry for 1 minute. 
  • Add the grated ginger and garlic and fry till fragrant and onions start to brown. 
  • Add the tomatoes and sauté for 2 minutes.
  • Add your spices - coriander, chilli and turmeric. You can lightly salt your vegetables at this stage if your stock is not too salty.
  • If you’re using coconut milk from a can or a box be sure to shake it really well! Add the coconut milk and the peanut butter to the pan and mix really well. 
  • If you’re using a stock cube like I am, mix it in 1 cup of water and add it to the pan. 
  • Add your tofu cubes and let the curry simmer for about 5 minutes.
  • Meanwhile in a separate pan, toast your peanuts till the get little brown spots on them. Set aside. 
  • Once the curry has thickened, taste and adjust seasoning if required.
  • Add your spinach to the curry and let it wilt. 
  • Turn off the heat, squeeze 1/4th of a lime and add your toasted peanuts. 
  • Garnish with chilli oil and serve with rice or noodles.