Spinach & Tofu Curry


I try to cook at least one dinner a week that has no meat in it. To ensure that we have enough protein for the day, I usually substitute the meat for beans or tofu. 

The ingredients of this curry are nothing special. However, it is well balanced with fruit, vegetables and protein, and when served with rice, it will give you a good square meal. It’s a truly robust curry, full of flavor and easily digestible.

You can substitute the tofu for paneer, beans or meat. I like using Patak’s curry pastes, feel free to use any brand of paste you like, but experiment to get the right flavor.



Serves 4



  • ½ t oil
  • 1 small onion, peeled and diced
  • 2-3 cloves of garlic, crushed
  • 60 g (2 oz, almost ¼ jar) Patak’s madras curry paste or other curry paste, to taste
  • 400 g (14 oz) crushed tomatoes
  • 400 g (14 oz) firm organic tofu, cut into 1 cm (1/3 inch) cubes
  • 454 g (1 lb) frozen whole leaf spinach 



1. In a large frying pan (skillet), heat the oil until hot. Fry the onion and garlic until fragrant, stirring occasionally about 2-3 minutes.

2. Add the curry paste, stir for 1 minute, then add the tomatoes. Stir until well incorporated. Bring to the boil.

3. Add the tofu and spinach, stir, bring back to boil, then lower the heat to a simmer.

4. Simmer until the spinach is heated through. Serve with rice and enjoy!


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