Vegan Coconut Tofu Saag with charred Broccoli

Lovely creamy and green curry topped with crispy tofu and charred broccoli – seriously delicious. This is one for the whole family, creamy, mild and totally moorish. I absolutely love the vivid green colour of the creamy spinach curry and the firm tofu which is pan fried until crispy adds another texture contrast.

It’s great on its own, but even better with flatbreads and some rice. I like to create a big curry feast and add in another few curries – I particularly like it with my chickpea curry.
I really hope you love this one. Love, Niki xxx

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Info

 

  2 servings
  20 minutes preparation time
  20 minutes cook time

Ingredients

  • 1 pack firm tofu cut into cubes 
     
  • 1 tbsp rapeseed oil 
     
     
  • 2 tbsp olive oil or rapeseed oil 
     
  • 1 onion roughly chopped
     
  • 4 cloves garlic crushed 
     
  • 1 tsp turmeric
     
  • 2  tsp cumin seeds
     
  • 1 tsp ground coriander
     
  • 1 tsp garam masala
     
  • 1 tsp chilli flakes – optional 
     
  • 250g spinach 
     
  • 400ml can coconut milk/light coconut milk
     
  • 1 tsp sea salt
     
  • Twist black pepper
     
     
  • Toppings 
     
  • Broccoli 
     
     
  • Handful fresh coriander 

Directions

  1. Firstly add the oil to a large frying pan and heat to a medium heat, add in the onion. Fry for aprox 8-10 minutes until soft and browning.
     
     
  2. At the same time – Pan fry the tofu in a separate pan. Heat the oil and fry the tofu for a few mins each side until brown and crispy, then transfer to a plate
     
     
  3. Now add in the spices to the onion and stir for a minute then add in the garlic and stir for another few minutes.
     
     
  4. Blitz the spinach in a food processor until finely chopped, add the spinach and coconut milk to the pan and let it wilt down. 
     
     
  5. On a griddle pan or large frying pan char the broccoli with a little oil. Turn frequently. 
     
     
  6. Finally season the curry well and top with the crispy tofu, broccoli and coriander. 
     
     
     

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Recipe Tags: curry saag spinach curry tofu

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