Coconut Tofu Saag with Charred Broccoli

A lovely creamy and green curry topped with crispy tofu and charred broccoli–seriously delicious — creamy, mild and totally more-ish.

Lovely creamy and green curry topped with crispy tofu and charred broccoli. It’s seriously delicious.

This is one for the whole family, creamy, mild and totally more-ish.

I absolutely love the vivid green colour of the creamy spinach curry, and the firm tofu which is pan fried until crispy adds great texture contrast.

It’s fab 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 this with my chickpea curry.

I really hope you love this one. Love Niki xx

The Recipe

Prep time: 20

Cook time: 20

2 servings

5 from 1 vote

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

I'd love to hear your comments…