Nutritious Vuco Coconut Spinach Tofu Curry
Spinach Tofu Curry Made with Vuco Coconut Milk
This recipe features a nutritious Vuco Coconut Premium spinach tofu curry! It’s a recipe that satisfies both health and taste, bringing you a delightful meal. Enjoy a healthy and flavorful dish that’s perfect for the whole family!
Main Ingredients- 4 stalks fresh spinach (approx. 200g)
- 1 ripe tomato
- 1/2 medium onion
- 1/4 block firm tofu (approx. 100g)
Cooking Instructions
Step 1
First, thoroughly wash the fresh spinach under running water. Bring a pot of water to a boil with a pinch of salt, and blanch the spinach for about 30 seconds to 1 minute. Be careful not to overcook it until mushy. Immediately rinse the blanched spinach in cold water and squeeze out excess moisture.
Step 2
In a blender, combine the blanched spinach and the roughly chopped ripe tomato. Blend until smooth to create the base for your creamy curry sauce.
Step 3
Peel and finely mince the onion. This ingredient is crucial for adding depth and sweetness to the curry. The finer it’s minced, the better it will caramelize and release its flavor when sautéed.
Step 4
Use firm tofu for best results as it holds its shape well. Cut the tofu into bite-sized cubes or pieces, similar to the size of a tablespoon. Handle gently when adding to the curry to prevent it from breaking apart.
Step 5
Heat 1 tablespoon of Vuco Organic Extra Virgin Coconut Oil in a pot over medium-low heat. Add the minced garlic and minced ginger, and sauté until fragrant and lightly golden. This step is essential for building the aromatic foundation of the curry, so be careful not to burn them.
Step 6
Add the finely minced onion to the pot and sauté until softened and translucent. To prevent the onions from burning and to enhance their sweetness, add a tablespoon or two of water while stirring. This helps them caramelize beautifully.
Step 7
Once the onions are nicely softened, stir in 2-3 tablespoons of curry powder and cook for about 1 minute, stirring constantly. Toasting the curry powder slightly awakens its aromas and creates a richer flavor. Keep stirring to prevent sticking.
Step 8
Pour the blended spinach and tomato mixture from the blender into the pot. Stir well to combine with the curry powder, ensuring there are no lumps.
Step 9
Bring the curry to a gentle simmer, then slowly pour in 200ml of Vuco Coconut Milk Premium. The coconut milk will add a wonderful creaminess and nutty flavor. Reduce the heat to low and continue to stir frequently to prevent the curry from sticking to the bottom of the pot.
Step 10
Season the curry. Add salt and pepper to your taste. Taste and adjust as needed. You want to balance the flavors, enhancing the natural sweetness of the coconut milk and the freshness of the spinach.
Step 11
Carefully add the pre-cut tofu to the curry. Simmer gently for another 2-3 minutes, allowing the tofu to absorb the flavors. Stir gently to avoid breaking the tofu. Once the curry reaches your desired consistency, turn off the heat. Serve generously over warm rice for a delicious spinach tofu curry.
Step 12
Finally, top the finished spinach tofu curry with 1 tablespoon of plain yogurt. The slight tang of the yogurt complements the curry beautifully and adds a creamy texture. You can also garnish with fresh cilantro or parsley if desired. Enjoy your meal!
