Tofu Coconut Curry

2 min read

Prep Time: 10mins

Cooking Time: 30mins

4-5 Servings

Today’s recipe is my favorite one-pan Tofu Coconut Curry, a creamy, hip and nourishing vegan dish.

The magic lies in the harmonious blend of coconut milk and tomato, infused with aromatic spices. Fresh garlic and ginger add a kick.

Don't worry about heat - this curry is mild and family-friendly, but you can easily adjust the spice level to suit your preferences. If you are not a big curry fan try replacing it with only turmeric powder, coriander powder and cinnamon.

So, grab your pan and let's dive into it!

a black pan with Tofu Coconut Curry with broccoli

Ingredients for Tofu Coconut Curry

1 yellow onion, finally chopped

1 bell pepper, chopped to cubes

1 cup brokoli

1 potato, chopped to big cubes

½ cup green beans (optional)

3 garlic cloves, minced

1-inch fresh ginger, minced

½ Tbsp curry powder

½ tsp turmeric powder

½ tsp cumin powder

250 ml canned coconut cream

½ cup crushed tomatoes

2 tbsp tomato paste

400g firm plain tofu, chopped into 1-inch cubes

2 cups baby spinach or bok choy

1 lime, zest and juice

½ cup fresh cilantro, chopped 1 tbsp Olive oil

Salt and pepper, to taste

Serve with cooked rice or rice noodles.

Instructions

Heat up a big pan or skillet at medium heat, add oil, onion, bell pepper and sauté until the onions begin to brown, about 4-5 minutes
Add in the garlic, ginger and all the spices and stir for another few minutes until fragrant
Reduce the heat, stir in the coconut cream, crushed tomatoes, and tomato paste and mix well. Add the tofu and potato and gently stir to coat with the sauce.
Bring to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
Stir in the spinach, brokoli, lime zest, and lime juice, and simmer for a few minutes until the spinach softens.
Taste for additional salt and pepper. Top with fresh cilantro and serve over rice or rice noodles