SPICY COCONUT CURRY WITH TOFU AND VEGETABLES
This Spicy Coconut Curry with Tofu and Vegetables is a delicious, creamy and nutrient-rich dish infused with bold spices. It is made with firm tofu, an assortment of fresh vegetables and light coconut milk. This curry provides a perfect balance of protein, healthy fats and fibre. The combination of curry powder, turmeric, olive oil, salt and garlic adds warmth and depth, while the coconut milk brings a rich, velvety texture to the dish. Ideal for a quick and healthy dinner, this recipe is not only vegan and gluten-free but also packed with antioxidants and anti-inflammatory properties. Serve it on its own for a low-carb meal or pair it with rice or quinoa for extra heartiness. Whether you need a comforting meal for a weeknight or a nutritious option for meal prep, this dish delivers flavour, warmth and freshness in every bite.
RECIPE CATEGORY
Main Course, Dinner, Lunch
SERVING SIZE
1
CUISINE
Indian, Asian, Thai-Inspired, Vegan
PREPARATION/TECHNIQUES
Sauté, Simmer, Quick Cooking
OCCASION/HOLIDAY
Weeknight Dinner, Vegan Meal Prep, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Dairy-Free, Gluten-Free, High-Protein, Low-Carb
DISH TYPE
Curry, Tofu Dish, Plant-Based Meal
INGREDIENTS
There are the following ingredients for Spicy Coconut Curry with Tofu and Vegetables:
- ½ cup firm tofu, cubed
- ½ cup mixed vegetables (zucchini, bell peppers, carrots)
- ½ cup light coconut milk
- ½ teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Carbohydrates: 12g
- Protein: 8g
- Fats: 12g
- Fibre: 3g
- Sugar: 4g
- Sodium: 250mg
PREPARATION
These steps are followed for the preparation of Spicy Coconut Curry with Tofu and Vegetables:
- Prepare the tofu and vegetables: Cut the tofu into cubes and dice the mixed vegetables.
- Heat oil in a pan: Add olive oil to a saucepan over medium flame.
- Sauté garlic: Add minced garlic and stir for 30 seconds until fragrant.
- Add tofu and spices: Stir in the tofu, curry powder, turmeric and salt. Cook for 2-3 minutes.
- Combine with vegetables: Add the mixed vegetables and cook for another 2 minutes.
- Pour in coconut milk: Stir well, bring to a gentle simmer and cook for 5-7 minutes until the flavours meld.
- Serve hot: Enjoy as is or pair with rice or quinoa.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Spicy Coconut Curry with Tofu and Vegetables:
- Crispy tofu: For extra texture, pan-fry the tofu separately before adding it to the curry.
- For more heat: Add red chilli flakes or fresh chopped chillies for extra spice.
- Thicker curry: Simmer for a few more minutes to reduce the coconut milk.
- Extra flavour: Stir in a teaspoon of soy sauce or tamari for depth.
VARIATIONS
- Nutty Twist: Add a tablespoon of peanut butter for a creamy, nutty taste.
- Protein Boost: Add chickpeas or lentils for extra plant-based protein.
- Low-Calorie Option: Use more vegetables and reduce the coconut milk.
- Thai-Style: Add lemongrass and a squeeze of lime for a Thai-inspired version.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: This curry freezes well for up to 2 months. Reheat on the stove for best results.
- Reheating: Warm over low heat in a pan or microwave in 30-second intervals.