Carbohydrates per serve: 4.4g. My Quick Tofu and Tomato Curry is incredibly easy and fast to make, in fact it’ll be ready to eat in just 20 mins. It’s not quite traditional but I promise, I’ve been making this for years, and it’s still just as tasty! Curries usually take a long time to make, cooking onions and spices to really bring out as much flavour as possible, which is awesome if you have the time, but if you don’t and you still want a really great curry, this recipe is for you.

This curry recipe uses just 7 ingredients, it’s vegan, low in carbohydrates (less than 5g per serve) and gluten-free.

What is in this quick tofu and tomato curry?

There are just 7 ingredients in this recipe! They are a brown onion, 1 pack of firm tofu, spices – garam masala, turmeric and chilli powder, a can of chopped tomatoes and fresh baby spinach leaves. 

Tofu actually isn’t traditional in Indian cooking, however soybeans are fairly common. Often in a vegetarian curry, paneer which is a type of cheese, is used. But because paneer isn’t vegan, I chose to use tofu. It looks pretty similar to paneer too. Tofu is also cheaper than paneer and depending on where you live can be easier to find. I have also made this curry with a can of drained chickpeas in place of tofu. They work really well and are a bit more traditional, however as chickpeas are quite high in carbohydrates I’ve used tofu, but feel free to try this with chickpeas if you prefer. 

For the spices I opted to use garam masala in order to speed up this recipe, as garam masala is a mix of spices. It varies between brands but spices garam masala often includes are cumin, coriander, cardamom, cinnamon, cloves, bay leaf and peppercorn. So just by using garam masala we’ve saved so much time by only measuring out one spice rather than 7 plus. I also added turmeric for a bit more savoury flavour and that nice yellow colour, as well as some chilli powder for a bit of heat. 

Use tinned tomatoes, not fresh. Tinned are so much easier and they have a lot of juice so will help create a sauce. Just look for a brand without added sugar or salt.

I find baby spinach leaves work best in this recipe so you don’t get any large, stringy bits. But if you can only find regular spinach you can use that, just chop it up a bit smaller. Frozen doesn’t really work due to the amount of water. 

How do I make this recipe?

Step One – Peel and slice a brown onion. Put a frying pan on a medium heat with a bit of cooking oil (my preference is olive oil or grapeseed oil but it doesn’t really matter what you use). Add the onions and cook for about 3-4mins until soft.

Step Two – Add the spices to the onions and cook for another minute until it’s smelling really good.

Step Three – Cut the tofu into even sized squares, about 3cm in size. Add to the pan and cook for another 5mins. If you find the tofu and/or spices are starting to stick just add a bit of water.

Step Four – Add the tin of tomatoes and continue cooking until heated.

Step Five – Add the spinach leaves, stir them in and cook until wilted.

What should I have my Quick Tofu and Tomato Curry with?

If you’re after a meal which is low in carbohydrates I highly recommend having your curry with konjac rice. I used Slendier Konjac rice. It looks like rice, is waaay faster to prepare (just heat), has almost zero carbs and is high in fibre. Konjac rice is made from konjac flour which comes from a plant native to Asia. If  you’re interested in learning more about konjac, read this. 

However if you aren’t worried about your carbohydrate intake, as with any curry, this goes great with regular white or brown rice, quinoa or pretty much any grain.

What kitchen tools do I need?

Chopping Board

Knife

Frying Pan

Measuring Spoons

Spatula

If you enjoyed my Quick Tofu and Tomato Curry and you’re keen on a bit more of a challenge or maybe you just prefer Thai, give my Thai Green Curry recipe a try!