Easy Vegan Tofu Curry (Gluten-free)

Name: Easy Vegan Tofu Curry (Gluten-free)
Cook time: 17 min
Total time: 17 min
Yield: 2 serving
Ingredients: 1 tbsp coconut oil; 2 cloves garlic; 1 red chilli; 10 oz firm tofu; 1 large carrot; 1 tsp cumin; 1 tsp Turmeric; 1 tsp garam masala; 1 tsp salt; ½ can coconut milk; ½ cup chopped tomatoes; ½ lemon; 2 tbsp curry paste; 2 tbsp tamari; 2 cups spinach

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Cook Time
mins
Total Time
17 mins
Servings
2
Calories
460 kcal
Course
Main Course
Cuisine
Indian, Vegan

Easy Vegan Tofu Curry (Gluten-free)

Omar Parker

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Serve a simple vegan tofu curry for a comforting, wholesome weeknight dinner. You only need 20 minutes to make this from start to finish, using uncomplicated ingredients. Gluten-free and great for batch cooking.

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Ingredients

Servings

1 tbsp coconut oil
2 cloves garlic minced
1 red chilli chopped
10 oz firm tofu crumbled
1 large carrot grated
1 tsp cumin
1 tsp Turmeric
1 tsp garam masala
1 tsp salt
½ can coconut milk
½ cup chopped tomatoes
½ lemon juice
2 tbsp curry paste ensure vegan and gluten-free
2 tbsp tamari
2 cups spinach

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Instructions

Melt the coconut oil in a non-stick frying pan. Add the garlic and chillies, sautéing for around 2-3 minutes until fragrant.
Add the onion and fresh ginger, sautéing for a further 2 minutes, until they begin to soften.
Add the crumbled tofu and grated carrot, stirring through to combine everything, then add the cumin, turmeric, garam masala and salt. Continue to sauté for a further 3-4 minutes over a medium heat.
Pour in the coconut milk together with the chopped tomatoes, lemon juice and curry paste. Simmer, stirring frequently, over a medium heat for 7-8 minutes, until the sauce is thick and rich.
At the last minute, add the tamari and spinach. Serve with rice or noodles once the spinach wilts.

Notes

Feel free to add as many vegetables as you want! I like to see a basic curry recipe like this as a blank canvas.
I would recommend using full-fat coconut milk, because this achieves the best creaminess.
If at any point during the cooking process the curry starts to look too dry, thin it out with veggie broth or plant based milk.
Use good quality spices to achieve the best depth of flavour.

Nutrition Information

Show Details

Calories 460kcal (23%) Carbohydrates 22g (7%) Protein 20g (40%) Fat 36g (55%) Saturated Fat 25g (125%) Sodium 2326mg (97%) Potassium 796mg (23%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 11474IU (229%) Vitamin C 66mg (73%) Calcium 297mg (30%) Iron 9mg (50%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 460 kcal

% Daily Value*

Calories	460kcal	23%
Carbohydrates	22g	7%
Protein	20g	40%
Fat	36g	55%
Saturated Fat	25g	125%
Sodium	2326mg	97%
Potassium	796mg	17%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	11474IU	229%
Vitamin C	66mg	73%
Calcium	297mg	30%
Iron	9mg	50%