Easy Tofu Vegetable Coconut Curry
User Reviews
5
Easy Tofu Vegetable Coconut Curry
Description
Easy Tofu Vegetable Coconut Curry blends tofu and assorted vegetables in a creamy coconut milk base infused with aromatic spices such as curry powder, turmeric, garlic, and ginger. The cooking sequence ensures the heartier vegetables like potatoes soften before adding quicker-cooking ingredients like broccoli and snow peas, resulting in balanced textures. The tofu absorbs the spiced coconut broth, adding protein and a tender bite to the dish. This curry offers a mild warmth and silky sauce, suitable for a filling, meatless dinner served alongside grains like rice or quinoa.
The flavors develop gradually as the spices toast with aromatics, then simmer with coconut milk and broth to create a subtle yet flavorful sauce. The inclusion of turmeric brightens the color and adds earthy undertones, complementing the curry powder’s complexity. Vegetables are introduced in stages to maintain their individual textures: soft potatoes and carrots form a base, while the final addition of broccoli and snow peas keeps a delicate bite. Tofu cubes absorb the sauce, balancing the vegetable components.
The recipe allows easy modifications to adjust spice level and sauce consistency: adding more broth will thin the curry, while a cornstarch slurry will thicken it. Pre-chopped or frozen vegetables can speed preparation without compromising the dish’s character, making it accessible for a home-cooked meal that delivers variety and comfort.
Ingredients
- 2 tablespoons neutral oil
- 1 large onion diced
- 7 garlic minced, cloves
- 1 tablespoon ginger grated
- 2 ¼ teaspoons curry powder
- ¾ teaspoon Turmeric
- 1 teaspoon salt
- 2 coconut milk
- 1 cup vegetable broth
- 2 small potato cut into bite sizes
- ½ block tofu cut into bite sized cubes, extra firm
- 1 large carrot chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 handful snow peas
Instructions
- Heat oil in a large pot, then add in onion and cook for about 4 minutes then add in garlic, ginger, and all the spices.
- When it becomes fragrant, add in coconut milk, broth, potatoes, and tofu.
- When potatoes begin to soften, add in carrots and cauliflower.
- When all veggies soft enough, mix in broccoli and snow peas and turn off heat. Let is sit a few minutes with the lid on. Serve with rice or quinoa
Notes
- Use pre-chopped or frozen vegetables to shorten preparation time without altering the flavor significantly.
- Adjust the curry's thickness by adding more broth for a thinner sauce or using cornstarch slurry to thicken it.
- Alter spice levels by selecting mild to hot curry powder varieties or adding extra cayenne, chili powder, or red pepper flakes as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Sodium | 597mg | 25% |
| Potassium | 640mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2194IU | 44% |
| Vitamin C | 37mg | 41% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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