Spicy coconut cream tofu curry

A spicy curried tofu dish with coconut cream – all from scratch!

Spicy coconut cream tofu curry

  • Servings: 5
  • Difficulty: Easy
  • Print

This spicy curried tofu can be made in a saucy base if you do not reduce the mixture as much.


  • 500g firm tofu
  • 1/3 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 + 1/3 teaspoon black pepper
  • 2/3 teaspoon hot chili pepper*
  • 2/3 teaspoon salt
  • 2 tablespoons of vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek sedds
  • 1 large onion, chopped
  • 1 1/2 teaspoon cumin seeds
  • 3 small branches of curry leaves (approx 15 curry leaves – ideally keep on stem to easily remove from marinade)
  • 2 teaspoons grated ginger
  • 1 teaspoon minced garlic
  • 1 cup of water
  • 1 can of coconut cream
  • 1/2 lime – juiced
  • rice and steamed veggies ( to serve)


  1. Press tofu and cut in cubes. Place in a large dish with the turmeric, coriander, pepper, chili powder, salt and curry leaves. Cover and refrigerate for at least 1 hour (I often leave overnight)
  2. Heat oil in a large pan on medium heat. Add the onion, mustard seeds, fenugreek, cumin seeds and curry leaves (I take them from the marinade but you can use fresh ones if you prefer). Fry for 3 to 4 minutes or until fragrant. Add the tofu, the ginger and the garlic and cook another 2 minutes. Stir gently from now on to not break the tofu.
  3. Add water and coconut cream, and cook without a lid until almost dry, making sure the mix does not stick to the bottom of the pan by stirring occasionally. If you prefer a saucy curry, you don’t have to reduce all liquid.
  4. Stir the lime juice in and serve with rice and steamed veggies.

*use less chili and less curry leaves for a less spicy curry

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