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 and nutrient-packed, low-budget, comforting, super satisfying meal!
½ blockof extra firm tofucut into bite sized cubes
1largecarrotchopped
1cupof cauliflower florets
1cupof broccoli florets
1handfulof snow peas
Instructions
Heat oil in a large pot, then add in onion and cook for about 4 minutes then add in garlic, ginger, and all the spices.
When it becomes fragrant, add in coconut milk, broth, potatoes, and tofu.
When potatoes begin to soften, add in carrots and cauliflower.
When all veggies soft enough, mix in broccoli and snow peas and turn off heat. Let is sit a few minutes with the lid on. Serve with rice or quinoa
Notes
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.
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.