Spinach & Coconut Tofu Curry
Perfectly spiced, with sweet potato & lentils
Spinach & Coconut Tofu Curry
A rich and creamy spinach and coconut curry, with tofu and sweet potato. Delicious served with fluffy basmati rice, a dollop of coconut yogurt and a scatter of fresh coriander for the perfect weeknight win.
Ingredients
How to cook
Nutrition
| Energy | 546kJ | 1638kJ |
|---|---|
| Energy (kcal) | 132 kcal | 396 kcal |
| Fat | 9.6g | 29g |
| Carbohydrate | 8.4g | 25g |
| of which sugars | 2.2g | 7g |
| Fibre | 3.3g | 10g |
| Protein | 4.6g | 14g |
| Salt | 0.85g | 3g |
Storage & Serving
Serves: 1
Keep frozen. Once defrosted, keep refrigerated and consume within 24 hours. Do not refreeze.