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!
Servings: 6 servings
Calories: 425kcal
Ingredients
- 2 Tablespoons (30 ml) neutral oil
- 1 large onion diced
- 7 garlic cloves minced
- 1 Tablespoon (15 ml) fresh ginger grated
- 2 ¼ teaspoons (11 ml) curry powder
- ¾ teaspoon (4 ml) ground turmeric
- 1 teaspoon (6 g) salt
- 2 (13.5-ounce / 400 ml) cans coconut milk full-fat
- 1 cup (240 ml) vegetable broth
- 2 small potatoes cut into bite-size pieces
- ½ (14-ounce / 397 g) block extra-firm tofu pressed and cut into bite-size cubes
- 1 large carrot thinly sliced
- 1 cup (100 g) cauliflower cut into small florets
- 1 cup (90 g) broccoli florets
- 1 handful snow peas
Instructions
- Prep the vegetables and tofu: dice the onion, mince the garlic, grate the ginger, cut the potatoes into bite-size pieces, thinly slice the carrot, cut the cauliflower and broccoli into small florets, and cube the tofu.
- Heat the oil in a large pot, then add the onion and cook for about 4 minutes, stirring often.
- Stir in the garlic, ginger, curry powder, turmeric, and salt, and cook until fragrant, stirring often.
- Pour in the coconut milk and vegetable broth.
- Add the potatoes and tofu, and simmer for about 8 to 10 minutes, until a fork just starts to go into the potatoes.
- Add the carrot and cauliflower, and simmer for 10 to 15 minutes, until the vegetables are tender.
- Stir in the broccoli and snow peas, then turn off the heat.
- Cover the pot and let the curry sit for a few minutes, then serve over rice or quinoa.
Notes
- To save prep time, use pre-chopped or frozen vegetables, like diced onion or broccoli and cauliflower florets. If you use frozen vegetables, use slightly less broth.
- For a thinner curry, add more broth or water. To thicken it, stir in 1 Tablespoon of cornstarch mixed with a little water, then raise the heat and stir until thickened. Repeat if needed.
- For a bolder curry, increase the curry powder to taste, or add a pinch of cumin or garam masala with the garlic and ginger.
- To adjust the heat, choose a mild, medium, or hot curry powder, or add cayenne, chili powder, or red pepper flakes.
- For crispy tofu, cook it separately and stir it in just before serving.
- If you have time, press the tofu for about 30 minutes first.
- Thank you to Stephanie Lundstrom for developing this recipe!
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 23g | Protein: 11g | Fat: 35g | Saturated Fat: 25g | Sodium: 554mg | Fiber: 4g | Sugar: 4g
