Why You’ll Love This Recipe
This tofu coconut curry is the perfect balance of sweet, savory, and spicy. It combines hearty vegetables like butternut squash, green beans, and bell peppers with protein-packed tofu in a smooth, creamy coconut milk base. The spices are warm but not overwhelming, and the dish comes together in just 20 minutes, making it an easy go-to for busy nights. It’s versatile too—feel free to swap in any vegetables you have on hand.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 small butternut squash, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup green beans, trimmed
- 1 can (14 oz) full-fat coconut milk
- 1 block (14 oz) extra-firm tofu, drained and cubed
- 2 cups leafy greens (spinach, kale, or other)
- Fresh cilantro, for garnish
- Juice of 1 lime
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the aromatics: Heat the oil in a large skillet over medium heat. Add the onion and cook until softened. Add garlic, ginger, curry powder, turmeric, and cumin, and sauté until fragrant.
- Sauté the vegetables: Add the bell peppers, green beans, and butternut squash. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften.
- Simmer the curry: Pour in the coconut milk and add the tofu cubes. Bring the mixture to a boil, then lower the heat and simmer until the sauce thickens, about 10 minutes. If it gets too thick, add water to loosen it up.
- Add greens and finish: Stir in the leafy greens, cilantro, and lime juice. Adjust seasoning with salt, and add more spice if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 10 minutes
Variations
- Vegetables: Feel free to swap in other vegetables like zucchini, carrots, or cauliflower depending on what you have available.
- Spice Level: Add some chili flakes or red curry paste for extra heat if you enjoy a spicy kick.
- Protein: Swap tofu for tempeh, chickpeas, or a combination of both for a different protein source.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for 3-4 days. The flavors actually improve after a day or two! To freeze, let the curry cool, then transfer to a freezer-safe container for up to 2 months. To reheat, simply warm in a skillet with a splash of water or broth if needed.
FAQs
1. Does coconut curry taste like coconut?
Coconut curry has a subtle coconut flavor from the coconut milk, but the other spices and vegetables balance it out, making it more savory than overly coconut-y.
2. What is the best tofu for cooking in curry?
Extra-firm tofu works best as it holds its shape and absorbs the curry flavors without getting too mushy.
3. Should tofu be cooked before adding it to curry?
It’s not necessary to cook tofu before adding it to curry. However, for a crispy texture, you can sear it in a pan before adding it to the curry.
4. How do you cook crispy tofu for curry?
To make crispy tofu, press it to remove excess moisture, then cube it and cook in hot oil until golden and crispy on all sides.
5. Can I add more vegetables to this curry?
Absolutely! This curry is highly versatile, and you can add almost any vegetable you like—zucchini, eggplant, mushrooms, and peas all work well.
6. Can I make this curry ahead of time?
Yes, this curry stores well in the fridge for a few days, making it an excellent make-ahead meal.
7. Can I use light coconut milk instead of full-fat?
While you can use light coconut milk, the dish won’t be as rich and creamy. Full-fat coconut milk provides a velvety texture that’s key to the curry’s flavor.
8. Is this curry gluten-free?
Yes, this tofu coconut curry is naturally gluten-free, making it a great choice for those with gluten sensitivities.
9. Can I freeze tofu curry?
Yes, you can freeze tofu curry for up to 2 months. The tofu will become softer once reheated, but the flavor remains delicious.
10. What can I serve with tofu coconut curry?
This curry pairs wonderfully with basmati rice, jasmine rice, or even cauliflower rice for a low-carb option. Naan bread is also great for soaking up the sauce.
Conclusion
This tofu coconut curry is a perfect meal for a quick, satisfying, and nourishing dinner. It’s packed with flavors, healthy veggies, and protein-rich tofu, all in a creamy coconut milk base. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your routine, this curry is sure to be a hit.
Print
Easy Tofu Coconut Curry
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This easy-to-make Tofu Coconut Curry combines creamy coconut milk, protein-rich tofu, and a variety of vibrant vegetables in a flavorful, spicy sauce. A perfect vegan meal, this dish is rich in nutrients and can be made in just 20 minutes. Whether you’re a vegan or simply looking for a healthy and comforting dinner, this tofu curry recipe is sure to become a go-to weeknight meal.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 small butternut squash, peeled and diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup green beans, trimmed
1 can (14 oz) full-fat coconut milk
1 block (14 oz) extra-firm tofu, drained and cubed
2 cups leafy greens (spinach, kale, or other)
Fresh cilantro, for garnish
Juice of 1 lime
Instructions
-
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
-
Add garlic, ginger, curry powder, turmeric, and cumin to the skillet, cooking for 1-2 minutes until fragrant.
-
Add chopped bell peppers, green beans, and diced butternut squash. Stir occasionally, cooking for 5-7 minutes until vegetables soften.
-
Pour in the coconut milk and add cubed tofu. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Add water if the sauce thickens too much.
-
Stir in leafy greens, cilantro, and lime juice. Season with salt and adjust the spice level to taste.
Notes
For a spicy kick, you can add chili flakes or red curry paste.
Use extra-firm tofu to maintain its shape while soaking up curry flavors.
Feel free to swap in other vegetables like zucchini, carrots, or cauliflower.
This curry can be made ahead and stored for up to 4 days in the fridge or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired, Vegan
Very good https://lc.cx/xjXBQT