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