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SPICY COCONUT CURRY WITH TOFU AND VEGETABLES
20

SPICY COCONUT CURRY WITH TOFU AND VEGETABLES

NUTRITION
HEALTHY RECIPES
Mar 05, 2025

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.

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