Easy Tofu Coconut Curry
This Thai-inspired tofu coconut curry is packed with plenty of plant protein and colorful veggies, and it comes together in 20 minutes! It's the perfect vegan dinner to throw together when you want something cozy, comforting, and quick.
Servings: 4 servings
Calories: 404kcal
Ingredients
For the curry
- 2 tablespoon oil - see note 1
- 1 yellow onion - diced, you can also use red or white
- 4 garlic cloves - minced
- 1 tablespoon ginger - grated
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 3 teaspoons curry powder
- 1 cup butternut squash - diced (or carrot or sweet potato)
- 1 large red bell pepper - seeds removed & thinly sliced
- 2 cups green beans - (around 7 oz)
- 14 ounce can coconut milk
- 15 oz extra firm tofu - cut into 1-inch cubes
- 4 cups baby spinach - see note 3
- The juice of 1 lime
- 4 tablespoons cilantro - chopped
- Salt and pepper - to taste
For serving
- Cilantro leaves
- Red onions
- Fresh chili
- Basmati rice
- Sesame seeds
Instructions
- Heat the oil in a large sauté pan or skillet over medium heat. Once the oil is hot, add the chopped onions and cook for 3-4 minutes until the onions are lightly golden.
- Add the minced garlic, ginger, curry powder, turmeric, and ground cumin (see note 2). Cook until fragrant for around 30 seconds to a minute.
- Add the bell pepper, green beans, butternut squash, and a splash of water, and sauté for 5 minutes until the veggies begin to soften.
- Reduce the heat to low and add the coconut milk. Add the tofu and gently stir.
- Bring the curry to a boil, reduce the heat to medium-low to keep it gently simmering, and cook for around 10 minutes until the curry thickens. If needed, add a bit of water.
- Adjust salt to taste. If you like your curry spicy, now it’s time to add extra chili.
- Stir in the greens and lime juice, and cook until the greens are soft. Adjust salt to taste. If you like your curry spicy, now it’s time to add extra chili.
- Serve with brown or white basmati rice or naan bread, and garnish with extra cilantro, slices of red onions, and fresh chili.
Notes
Note 1: Most curries use vegetable or coconut oil. I prefer to use extra virgin olive oil as it’s much lower in saturated fat. You can also use avocado oil.
Note 2: Spices can have more or less flavor depending on where they come from and their freshness. Taste the curry, and adjust the spices according to your taste and the heat level you love.
Note 3: You can use any greens you like: spinach, kale, Swiss chard, or collard greens.
How to Store: This recipe makes a large 4-6 serving skillet, so you may have leftovers. It keeps well in a shallow, airtight container in the fridge for 3-4 days.
And yes, you can freeze tofu curry. The tofu will become slightly softer and chewier, but it'll still be delicious. Just let the curry cool completely, then transfer it to a freezer-safe zip-top bag or container for up to 2 months. Set in the fridge to thaw, then reheat in a skillet over medium heat. Add a splash of water or vegetable broth to thin the sauce if necessary.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 404kcal | Carbohydrates: 20g | Protein: 12g | Fat: 33g | Sugar: 8g