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Tofu Spinach Green Pea Curry Close up of a plate of Palak Matar Tofu Curry served over fluffy white rice, garnished with fresh cilantro, with a side of naan and spices on a rustic green tiled surface, vibrant colors, top-down view, bright natural lighting, high-detail food photography, healthy Indian cuisine

Tofu Spinach Green Pea Curry

A creamy, comforting vegan curry loaded with tofu, spinach, and sweet peas, perfect for a quick weeknight dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 316
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 package extra-firm tofu 16 oz, drained and pressed for best texture
  • 1 yellow onion small dice, for sweetness and flavor
  • 1 tablespoon fresh cilantro minced, for garnish
  • 2 tablespoon fresh ginger grated from a 2–3 inch knob, for aromatic spice
  • 4 garlic cloves crushed and minced, for depth of flavor
  • 1 teaspoon ground turmeric for color and earthiness
  • 1½ tablespoon ground cumin for warm, nutty flavor
  • 2 teaspoon garam masala for authentic Indian spice blend
  • 10 oz fresh spinach washed, stems removed, packed with nutrients
  • 3 tablespoon olive oil for sautéing tofu and spices
  • 1 cup vegetable broth or bouillon, for a savory base
  • 2 teaspoon chili paste or sambal oelek, adjust to taste
  • 1 lemon juiced, for brightness
  • 14.5 oz can petite diced tomatoes strained, for a smooth sauce
  • 2 teaspoon granulated sugar to balance acidity
  • 1 teaspoon salt adjust to taste
  • 1 cup frozen peas adds sweetness and texture
  • ½ can full-fat coconut milk unsweetened, for creaminess

Method
 

  1. Drain and press the tofu between clean towels and a heavy weight for 20–30 minutes, then cut into 1-inch cubes. prep
  2. Dice the onion, mince cilantro, grate ginger, and crush garlic while tofu presses. prep
  3. Toast turmeric, cumin, and garam masala in a dry skillet over medium heat for 4 minutes until fragrant. Remove and set aside. prep
  4. In a food processor, blend onion, garlic, ginger, and a handful of spinach until a smooth paste forms. Gradually add remaining spinach in batches until fully processed. mix
  5. Heat olive oil in a large skillet over medium heat, add tofu, and toss constantly until golden on all sides. prep
  6. Toss the cooked tofu with the toasted turmeric, cumin, and garam masala until evenly coated. mix
  7. Add the spinach paste, vegetable broth, chili paste, lemon juice, strained diced tomatoes, sugar, and salt to the skillet. Stir to combine. mix
  8. Pour in the coconut milk and simmer for an additional 10 minutes. Garnish with fresh cilantro and serve. finish

Nutrition

Serving: 300ServingCalories: 316kcalCarbohydrates: 24gProtein: 13gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 877mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 150IUVitamin C: 40mgCalcium: 15mgIron: 20mg

Notes

This tofu curry is creamy, comforting, and packed with vibrant greens and spices. Perfect for cozy weeknights or meal prep, it’s easy to make and endlessly satisfying.

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