Saag Tofu Indian Curry


  • 2 tsp oil
  • 300g firm tofu
  • 1 tbsp coconut oil
  • 2 1/2 tsp cumin seeds
  • 1 onion
  • 3 garlic cloves
  • 2 tsp grated ginger
  • 1 green chilli (take out seeds for less spiciness)
  • 3 tsp garam masala
  • 1 tsp turmeric powder
  • 1 1/2 tsp salt
  • 1 tomato
  • 600g frozen spinach (1/2 kilo cooked fresh spinach)
  • 2 cups water
  • 1/4 cup canned coconut milk


  • Prep Ingredients: Mince the garlic cloves and chilli. Finely dice the onion and finely chop the tomato. Chop the frozen spinach.
  • Heat pan on medium-high heat, add 2 tsp oil
  • Slice the tofu into 1cm cubes and then pan fry for 5 minutes or until brown on each side.
  • Remove from pan and set aside
  • In the same pan, add coconut oil and cumin seeds, sitrfry for a couple of seconds
  • Add in onion, garlic, ginger, chili, tomato garam masala, turmeric and salt fry for another 5 minutes, until onions are translucent
  • Add in spinach and water then cover cook on medium heat for 10-15 mins
  • Add in coconut milk and tofu pieces stir to combine

Smoother Curry Option:

After step 6 use a hand blender to gently blend cooked spinach before adding in tofu and coconut milk

Serve with naan bread or rice!