Looking for a flavorful and easy-to-make dish for your next meal? This Vegetarian Tofu Coconut Curry is a delicious option that is perfect for any occasion. Packed with vibrant colors and exotic flavors, this curry is sure to impress your taste buds.
Why You’ll Love This Recipe?
- Great flavors: The combination of coconut milk, curry powder, and spices creates a rich and aromatic sauce that will tantalize your taste buds.
- Quick prep time: With simple ingredients and easy-to-follow steps, this curry can be ready in no time, making it perfect for busy weeknights.
- Perfect for meal prep: This curry reheats well, making it a great option for meal prepping and enjoying throughout the week.
Ingredient Notes:
- Virgin coconut oil: Adds a subtle coconut flavor to the dish.
- Garlic, ginger, jalapeño: These aromatics provide a flavorful base for the curry.
- Sweet potato, cauliflower, bell pepper, carrots: These vegetables add texture and nutrients to the dish.
- Tofu: A great source of plant-based protein that soaks up the flavors of the curry.
- Spices and seasonings: Curry powder, turmeric, cumin, cinnamon, and salt add depth and warmth to the dish.
- Liquids and extras: Coconut milk, tomato sauce, vegetarian broth, and roasted cashews give the curry its creamy and nutty base.
- Garnish: Fresh cilantro and extra cashews add a pop of freshness and crunch to the dish.
Step-by-Step Instructions:
- In a large pot, heat coconut oil and sauté garlic, ginger, and jalapeño until fragrant.
- Add sweet potato, cauliflower, bell pepper, and carrots, and cook until slightly softened.
- Stir in tofu and spices, then pour in coconut milk, tomato sauce, and broth.
- Simmer until the vegetables are tender and the curry has thickened.
- Serve hot, garnished with cilantro and cashews.
Helpful Tips:
- For a spicier curry, leave the seeds in the jalapeño.
- To make this curry vegan, use vegetable broth instead of vegetarian broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve the curry over rice or with naan for a complete meal.
Expert Tips for the Best Results:
- Use firm tofu for a meatier texture in the curry.
- Toast the spices before adding them to the curry for a more intense flavor.
- For a creamier curry, blend a portion of the sauce before adding the vegetables and tofu.
Serving Suggestions:
This curry pairs well with steamed rice, quinoa, or cauliflower rice. For a refreshing drink, try serving it with a mango lassi or a glass of iced chai tea.
Storage and Reheating Tips:
To store leftovers, let the curry cool completely before transferring it to a container. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Frequently Asked Questions:
- Can I use different vegetables in this curry? Yes, feel free to customize the vegetables to suit your preferences.
- How can I make this curry spicier? Add more jalapeño or a pinch of cayenne pepper for extra heat.
- Can I freeze this curry? While it’s best fresh, you can freeze leftovers for up to 3 months. Reheat gently before serving.
Conclusion:
Now that you have the recipe for this delicious Vegetarian Tofu Coconut Curry, give it a try and let us know how it turned out! Enjoy the bold flavors and creamy texture of this curry, perfect for any meal of the day.
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Vegetarian Tofu Coconut Curry Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Vegetarian Tofu Coconut Curry is a flavorful and satisfying dish that combines tofu, vegetables, and a creamy coconut curry sauce. It’s a perfect balance of spicy and sweet flavors that will delight your taste buds.
Ingredients
Scale
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 jalapeño, diced
- 1 medium sweet potato, diced into 1 inch cubes
- ½ head of cauliflower, cut into small florets (about 2–3 cups)
- 1 bell yellow or orange pepper, diced
- 2 carrots, thinly diced or chopped
- 1 package firm or extra firm tofu, cubed
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Spices and Seasonings:
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
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Liquids and Extras:
- 1 (15 oz) can lite coconut milk
- ½ cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
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To Garnish:
- Cilantro
- Extra cashews
Instructions
- Prepare the Ingredients: Heat coconut oil in a large skillet, sauté garlic, ginger, and jalapeño. Add sweet potato, cauliflower, pepper, and carrots, cook until slightly softened.
- Add Tofu and Spices: Stir in tofu, curry powder, turmeric, cumin, cinnamon, and salt. Cook for a few minutes.
- Pour in Liquids: Pour in coconut milk, tomato sauce, and vegetable broth. Simmer until the vegetables are tender.
- Garnish and Serve: Garnish with cilantro and cashews. Serve over rice or with naan bread.
Notes
- You can adjust the spice level by adding more or less jalapeño.
- Feel free to add other vegetables like peas or green beans for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg