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
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Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
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Add garlic, ginger, curry powder, turmeric, and cumin to the skillet, cooking for 1-2 minutes until fragrant.
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Add chopped bell peppers, green beans, and diced butternut squash. Stir occasionally, cooking for 5-7 minutes until vegetables soften.
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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.
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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
