Feel like a curry but over chicken? Tofu is a fantastic alternative.


Makes one serve

Energy: 723kcal. (3027kJ)

Fat: 78% (64g)

Protein: 12% (21g)

Carbohydrate: 10% (13g net carbs)


Prep Time: 10 mins.

Cook Time: 30 mins.



100g firm tofu, cubed

1 spray extra virgin olive oil

200g cauliflower, processed into ‘rice’

25g coconut oil

1 garlic clove, crushed

75g green capsicum, sliced

125mL coconut milk

10g red curry paste

75mL vegetable stock

2 pinches sea salt

2 pinches black pepper

50g baby spinach

15g shredded coconut, toasted

1 lime wedges, to serve

1 pinch coriander leaves, to serve



  • Spray a frying pan with olive oil, then cook the cauliflower ‘rice’ for 2-3 minutes. Transfer to a bowl and cover.
  • Add the coconut oil to a frying pan over a medium-low heat and add the tofu. Cook for 1-2 minutes on each side, then lower heat to medium and add the garlic. Sauté for a minute, then add the capsicum (approx. ¼ medium fruit) to the pan. Pour in the coconut milk (1/2 cup), curry paste (approx. 1 ½ tsp), and vegetable stock. Season with salt and pepper and stir to combine.
  • Increase the heat to medium and allow to come to the boil, then reduce and let simmer for 10-15 minutes. Stir through the spinach (approx. 1 cup) at the last minute, to wilt.
  • Serve the curry over a bed of cauliflower rice and top with toasted coconut (approx. 2 tb), coriander leaves and a lime wedge. Season to taste.