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. The combination of curry powder, turmeric, olive oil and garlic adds warmth and depth, while the coconut milk brings a rich and velvety texture to the dish. This Spicy Coconut Curry With Tofu And Vegetables is 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-carbohydrate 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 preparation, this Spicy Coconut Curry With Tofu And Vegetables delivers flavour, warmth and freshness in every bite.
RECIPE CATEGORY
Dinner, Lunch
SERVING SIZE
1
CUISINE
Indian, Asian
PREPARATION/TECHNIQUES
Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Dairy-Free, Wheat / Gluten-Free
DISH TYPE
Curry
INGREDIENTS
There are the following ingredients for Spicy Coconut Curry With Tofu And Vegetables:
- 82 grams | 2.89 ounces | ½ cup firm tofu, cubed
- 75 grams | 2.65 ounces | ½ cup mixed vegetables
- 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk (light)
- 5 grams | 0.05 ounces | ½ teaspoon curry powder
- 5 grams | 0.05 ounces | ½ teaspoon turmeric
- 5 grams | 0.09 ounces | ½ teaspoon garlic, minced
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 5 grams | 0.02 ounces | ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 240 kilocalories
- Protein: 15.1 grams
- Fats: 16.3 grams
- Carbohydrates: 11.1 grams
- Fibre: 4.1 grams
- Sugar: 5.1 grams
- Sodium: 280 milligrams
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 to 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 to 7 minutes until the flavours meld.
- Serve Hot: Enjoy Spicy Coconut Curry With Tofu And Vegetables as it is or pair with rice or quinoa.
PREPARATION 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 and 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 Spicy Coconut Curry With Tofu And Vegetables in an airtight container in the refrigerator 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.
