Name: Spinach Tofu Curry (Palak Tofu)

For original recipe using baby spinach, click here.


Streamlined Instructions:

Yield: 4 servings

Comments: 6/3/2020 - Tofu comes in 14-oz boxes, so I doubled the amount of spinach and most spices. I only had one tomato; I should have used canned diced tomato. I used chopped, frozen spinach, and did not put it in a blender. I used non-fat milk, no honey, and no lemon juice.
8/13/2020 - Close to the same as in June; however I did use a can of diced tomatoes, a 10-oz and a 16-oz package of frozen spinach, 1/2 cup of 2% milk, 1/2 cup of cottage cheese, some honey, and juice from 1/2 lemon. The first evening it was served with rice and the second evening with naan.
12/27/2020 - I thawed 2 pounds of frozen spinach by microwaving it for 10 minutes in our largest casserole dish. I doubled the spices, but forgot the honey and lemon juice. I used 1/2 cup of skim milk and 1/2 cup of cottage cheese. I did not use a blender. It was mild.
5/18/2021 - I thawed spinach in the refrigerator during the day before cooking. I made fresh lemon juice, but forgot to put it on the meal when serving it. It's been that kind of a day! I had 1 1/4 cups of coconut milk, and used real chopped ginger. Served the first day with naan, but no rice.
9/8/2021 - I updated the recipe with the scaled amounts to match one package of tofu.
9/8/2021 - Following the new recipe, I used crushed red peppers for the red chili flakes, 42 oz of frozen spinach for the baby spinach, a 14.5 oz can of diced tomatoes, and a teaspoon each of powdered garlic and ginger. I cooked it in the largest pot.
3/8/2022 - I cooked it in the pressure-cooker pot, using 2 1/2 pounds of frozen, chopped spinach, 4 plum tomatoes, 13.5 oz coconut milk, and 1 teaspoon of real salt. I omitted the red chili flakes and lemon juice for Gail, but added spice and juice afterwards for myself. My minimum spice measurement was 1/2 teaspoon. It took about 1.3 hours.
7/13/2022 - I cooked it in the pressure-cooker pot, using 2 pounds of frozen, chopped spinach, a 14.5 oz can of diced tomatoes, and 13.5 oz coconut milk. I followed the recipe in sprinkling spices on the tofu. I replaced the garlic and ginger with 2 teaspoons of garlic powder and 1 teaspoon of powdered ginger. I used a tablespoon of honey but omitted the lemon juice. I served it with rice and with naan. It was very mild and we both added seasoning to it.
11/1/2023 - I prepared it the same as on 7/13/2022. The result seemed a little juicy.
2/26/2024 - I added one large carrot, cut into small dice. I sautéed them for 3 minutes before adding the tofu.


Original recipe using baby spinach



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