Quick Spinach and Tofu Green Curry

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry.

Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. The leftovers are excellent, too!

Variations

Substitute pea shoots, turnip or beet greens or even young mustard greens or any combination thereof for the spinach.
Add a handful of bite-sized asparagus pieces.

Serves 4

Ingredients

1 can full-fat coconut milk

2-5 teaspoons green curry paste (depending on desired heat level)

1/2 teaspoon salt

12 ounces firm tofu, diced

2 teaspoons soy sauce

1 large bunch spinach, well washed, roots trimmed and fairly finely chopped

2/3 cup cilantro, stems finely chopped and leaves roughly chopped

2-3 Tablespoons finely chopped green onion tops (optional)

Juice of 1/2 lime

Rice for serving

Scoop out most of the solid part at the top of the can of coconut milk and put in a large saucepan or Dutch oven over medium-high heat. Add the curry paste and mix well and simmer/fry the paste until the oil begins to separate and the paste is fragrant, about 2-5 minutes. If your coconut milk is liquid and homogenized, use 2 tablespoons of coconut oil or other oil to fry the paste for a few minutes.

Add the tofu and stir well to combine with curry paste. Cook for a minute or two. Add remainder of coconut milk, salt and fish or soy sauce and bring to a simmer. Cook, uncovered for about 5 minutes to thicken a little. Add the spinach and combine well to help deflate the spinach and make room for all of it. Cook for about 3-5 minutes until just tender. Stir in the cilantro and green onion tops, if using. Taste and adjust seasoning with salt and add lime juice. Serve hot, over rice.

Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!

Get 50% off a Subscription to the Seasonal Recipe Collection

What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/