Tofu Coconut Curry with Spinach, Tomatoes, Cilantro & Rice
- Time
- 35 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 2 (5 oz) pkgsbaby spinach
- 8 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 2 (12 oz) pkgextra firm tofu
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 pintgrape tomatoes
- 1 cupjasmine rice
- 1lime
- 2shallots
- black pepper
- brown sugar
- chili-garlic sauce
- curry powder
- extra virgin olive oil
- salt
- tamari soy sauce
- turmeric, ground
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
Per serving
- Calories
- 659
- Protein
- 27g
- Carbs
- 62g
- Fat
- 38g
- Fiber
- 6g
- Sodium
- 120mg
Method
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