Tofu Saag & Coconut Rice, The Fresh Grower.jpg

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Tofu Saag & Coconut Rice (vegan)

Saag is a spinachy green Indian curry.  Adding Tofu makes this curry a tasty Vegan feast. Serve with fragrant coconut rice. Yum!

Prep time: 20 minutes

Cook time: 30 minutes

Serves 4


1 block organic tofu

½ tsp ground turmeric


a drizzle liquid coconut oil

For the Saag Curry

400g FRESH GROWER baby spinach

A handful fresh coriander

2 green chilli, halved and seeds removed


2 tbsp coconut oil

1 tsp cumin seeds

3 cloves garlic, chopped

1 tbsp chopped fresh ginger

1 small onion, chopped

½ cup mini tomatoes

1 tbsp lemon juice

1tsp garam masala

2 tsp sugar

For the Coconut Rice

2 cups cooked Basmati rice

¼ cup shredded coconut

Garlic garlic bread to serve


1.      In a food processor, process together the coriander and spinach.  

2.      Heat a drizzle of coconut oil in a non stick fry pan. Add the tofu. Season with salt and turmeric. Shallow fry the tofu for 2-3 minutes or until golden. Set aside.
3.       Heat a drizzle of coconut oil in a deep non-stick frying pan over medium hot heat. Add the  onion, cumin, garam masala, ginger,garlic, green chili and fry for 1 minute until fragrant. Add the tomatoes, sugar, green mixture, salt, lemon juice. Continue to cook for a further 1-2 minutes. Mix in the tofu and simmer for 10-15 minutes.

4.    Toast the shredded coconut on a dry frying pan over low heat until golden brown.   

5.     Heat the rice as per packet instructions. Mix in the coconut, a little coconut oil, some coriander and salt.

7.       Serve the Tofu Saag curry accompanied by the coconut rice and toasted garlic bread.  Enjoy!