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  • Jenny

Coconut Tofu Curry - Recipe

Serves: 4 |      Prep time: 10 minutes    |      Cook time: 35 minutes


2 cup wholegrain rice

1 tin chopped tomatoes 

1 tin coconut milk

1 packed extra firm tofu

3 handful of spinach

1/2 broccoli

Half a cup flat beans

2 medium red onions

Water for boiling and frying

1 teaspoon coriander leaf

1 teaspoon cumin seeds

1 teaspoon garam masala

1 teaspoon chili flakes 

0.5 teaspoon ground turmeric

0.5 teaspoon black pepper

1 Wok

1 Saucepan


1) Chop all veg. Chop tofu into medium sized cubes. 

2) Start cooking rice in accordance with packet instructions

3) Finely chop the onions and add to wok with a little water for sauteing. Stir regularly over a medium heat for 5 minutes.

4) Add tinned tomatoes to onions and stir for a further 5 minutes.

5) Add spices to tomato mix and stir on a low heat for 5 minutes.

6) Add coconut milk to mixture, along with chopped veg and tofu.

7) Simmer on a low heat for 20 minutes, stirring occasionally.

8) Serve with rice.