Palak Tofu Curry

with Coconut Jasmine Rice

Moderate | 30 min

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Contains: Soy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Sulphites, and Tree Nuts.

What We'll Send

Curry Leaves
Crispy Onions
Medium Firm Tofu
Bird's Eye Chili
Onion Diced 1/4"
Canned Coconut Milk
Jasmine Rice
Coconut Oil
Cumin Seeds
Green Peas
Spice Blend
Coriander, Turmeric, Garam Masala, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 1102
Fat 62g
Protein 38g
Carbohydrates 98g

Cooking Directions


Tip: This recipe is our play on the traditional Palak Paneer which typically uses paneer cheese. We’ve emulated the same flavours but used a softer medium tofu to keep this dish vegan!


Cook Rice
- Rinse and drain jasmine rice in a fine mesh sieve.
- Add jasmine rice, cumin seeds and coconut oil to a small pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 15–18 minutes or until grains are tender.
- Fluff with a fork.


Blanch Spinach
- Bring 1 1/2 litres of salted water to a boil in a second pot.
- Wash spinach.
- Once boiling, add spinach and cook for 30 seconds to 1 minute until leaves are bright green and tender. Do not overcook.
- Reserve 1/2 cup of the spinach cooking water.
- Drain spinach and rinse with cold water until cool enough to handle. Squeeze out any remaining liquid.


Prepare Ingredients
- Wash cilantro and chili.
- Pick and chop cilantro leaves.
- Finely mince chili. Rinse hands with warm soapy water immediately.
- Cut lemon in half.
- Roughly chop cooked spinach.
- Drain and pat dry tofu.
- Cut tofu into 3/4 inch cubes.
- In a small bowl, whisk together cornstarch and reserved spinach water.


Cook Curry
- Heat 1 tbsp. olive oil in a pot over medium.
- Once hot, add onion and cook for 2–3 minutes until onion is soft.
- Add garlic, ginger, spice blend, and chili to taste. Cook for 1 minute until fragrant.
- Pour in coconut milk, cornstarch mixture, and lemon juice to taste.
- Bring heat to medium-high for 3–4 minutes or until sauce is bubbling and glossy.
- Stir in spinach, peas and half of the cilantro, and mix well.
- Add tofu and stir gently.
- Season to taste with salt and pepper.


- Divide rice into serving bowls.
- Divide curry on top of rice.
- Sprinkle crispy onions on top of everything.
- Garnish to taste with remaining cilantro and lemon juice.
- Enjoy!

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