Easy Tofu Vegetable Coconut Curry

This 30-minute Indian-inspired vegan coconut curry is packed with tofu and vegetables in a curry powder and coconut milk curry sauce for a super simple yet flavor-packed, low-budget, comforting, and super satisfying meal!

Creamy Tofu and Vegetable Curry with Coconut Milk

When there is a chill in the air, there’s nothing like a big bowl of fragrant, warming curry. I’ve already shared plenty of vegan curry recipes, including a butternut squash curry, Brussels sprouts curry, and slow cooker red curry with tofu. Now, though, it’s time for this super simple Indian-inspired vegan coconut curry.

While coconut milk is most often linked to Thai curries, this Indian-inspired vegetable curry with coconut milk uses curry powder and turmeric instead of curry paste. It’s not a traditional recipe, but the spice blend brings warm curry flavor, and I love an inexpensive recipe that doesn’t require a fully stocked spice cupboard! My pumpkin curry uses the same curry powder and coconut milk base, with a can of pumpkin stirred in.

With a mixture of tofu and (adaptable) vegetables in a creamy coconut milk curry sauce, this tofu coconut curry is packed with texture, flavor (with adjustable spice), and plant-based protein from the tofu.

Plus, it all comes together in one pot on the stove, and it’s naturally dairy-free, gluten-free, nut-free, and vegan, so it works for both vegan and vegetarian guests. All in all, this veggie coconut curry makes a delicious, comforting meal any day of the week!

Thank you to Stephanie Lundstrom for developing this recipe!

The Vegan Coconut Curry Ingredients and Substitutes

Unlike traditional Indian curries, this easy coconut curry recipe requires surprisingly few ingredients for a super flavorful sauce and your choice of protein and veggies!

The Coconut Milk Curry Sauce

• Aromatics: We use the curry trifecta of garlic, ginger, and onion (yellow) for a super aromatic Indian vegetable coconut curry.  
• Vegetable broth: Store-bought, homemade, or bouillon (like no-chicken bouillon) mixed with water. Use a low-sodium broth if preferred.
• Coconut milk: For the creamiest and best results, I recommend full-fat canned coconut milk. You can use lite coconut milk in a pinch.
• Seasonings: This coconut curry relies on just three seasonings: curry powder (mild, medium, or hot, it’s up to you), turmeric, and salt. No curry paste needed!
• Oil: Coconut oil works great for this vegan coconut curry, but you can use your favorite neutral cooking oil.

The Tofu and Vegetables

• Tofu: Use pressed extra-firm tofu, so it maintains its shape. Puffed fried tofu cubes will also work well. For a soy-free version, use chickpeas.
• Vegetables: The veggies in this tofu coconut curry recipe are pretty versatile. This time, we’ve used:
  1. Carrots
  2. Potatoes (Yukon Gold or red potatoes are best. Sweet potatoes, butternut squash, or pumpkin would work too)
  3. Cauliflower
  4. Broccoli
  5. Snow peas (or green beans)

The Add-ins and Variations:

This Indian curry with coconut milk can be added to and adapted in several ways, including:

• Soy sauce: For a salty, umami-rich depth, use either soy sauce (regular or reduced sodium) or tamari (if gluten-free).  
• For more spice: Add red pepper flakes, chili powder, or cayenne powder to taste. Fresh chiles will also work, finely sliced or diced.
• Spices: Add extra depth to the vegetable yellow curry recipe with a pinch (or more, to taste) of cumin, paprika, or cinnamon.
• Garam masala: Add a small amount for a more robust flavor or use it instead of curry powder.
• Tomatoes: For a tomatoey vegetable coconut curry, add a tin of crushed tomatoes (and reduce the amount of broth). You may also need a pinch of coconut sugar/maple to balance the acidity.
• Other vegetables: Use what’s available to you, like
  1. Baby corn
  2. Peas
  3. Mushrooms
  4. Bell peppers
  5. Zucchini
  6. Eggplant
• Leafy greens: Like spinach or kale, stirred in at the end to wilt.
• Nuts: i.e., cashews, almonds, or peanuts.
• Thai coconut curry: Swap the curry powder for Thai yellow curry paste.

How to Make Vegan Coconut Curry

All you need is one pot and about 30 minutes to prepare this tofu and vegetable curry with coconut milk in a handful of steps!

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

• 1) First, if you haven’t already, press the tofu for 30 minutes. Meanwhile, prepare the vegetables by scrubbing and thinly slicing the carrot, cutting the potatoes into bite-sized pieces, and breaking the cauliflower and broccoli into small, even-sized florets. Also, dice the onion, mince the garlic, and grate the ginger.
• 2) Then, heat the oil in a large, heavy-based pot. Once hot, add the onion and cook for 4 minutes, stirring frequently. Then add the garlic, ginger, and spices, and let them bloom until fragrant, stirring frequently.

• 3) Next, stir in the coconut milk, broth, potatoes, and tofu.

If you’d prefer crispy tofu, cook it separately and only add it when serving.

• 4) After about 8 to 10 minutes, when a fork just starts to go into the potatoes, add the carrots and cauliflower.

• 5) When the vegetables are tender (10-15 minutes), mix in the broccoli and snow peas, then turn off the heat, allowing it to sit for a few minutes with the lid on, before serving.

If you prefer more tender broccoli/ carrots, you can add them earlier in the cooking process.

FAQs

Recipe Notes and Tips

• To cut down prep time: You can buy pre-chopped or frozen vegetables (i.e., diced onion, prepared broccoli/cauliflower florets, etc.).
• Adjust the consistency: For a thinner curry, add more broth/water. To thicken it, add 1 Tablespoon of cornstarch (in a slurry) and increase the heat, stirring until thickened. Repeat if needed.  
• For richer flavor: Increase the amount of curry powder you add, or add a pinch of cumin or garam masala with the garlic and ginger.
• To adjust the spice level: First, select a mild, medium, or hot curry powder. For more spice, add cayenne/ chili powder or red pepper flakes.
• Adjust the creaminess: By adjusting the ratio of coconut milk to vegetable broth, you can determine how light vs. creamy you’d prefer.
• Swap out the veggies: Based on what’s in your kitchen, season, availability, etc. Adjust the cooking times accordingly.

What to Serve with Coconut Curry

I love to serve this vegan coconut curry with a side of cooked rice or quinoa (for extra coconut flavor, cook it in coconut milk) and topped with fresh parsley and lemon or lime wedges. Alternatively, try cauliflower rice for lower carbs. You can also enjoy it with homemade vegan naan for scooping up the sauce.

Storage Instructions

Allow the vegetable and tofu coconut curry to cool, and then store any leftovers in an airtight container in the refrigerator for 3-4 days.

You can also freeze the leftovers for up to 3 months in an airtight container or Ziplock/Stasher bag/s (spread flat and excess air squeezed out). However, note that the tofu texture changes slightly after freezing, and the veggies may be slightly mushier.

Reheat the vegetable coconut curry on the stovetop over low heat or in a microwave for 2-3 minutes.

More Vegan Curry Recipes

Vegan Dinners

One-Pot Tofu Yellow Curry

Vegan Dinners

Vegan Thai Red Curry (30 Min Meal)

Vegan Dinners

Cauliflower and Potato Curry (Aloo Gobi)

Vegan Dinners

Creamy Apple Curry with Coconut Milk

If you tried this tofu vegetable coconut curry or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!