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Vegetarian Tofu Coconut Curry Recipe

Delicious Vegetarian Tofu Coconut Curry Recipe to Savor

This Vegetarian Tofu Coconut Curry Recipe is comforting, customizable, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Virgin Coconut Oil Substitute with vegetable broth for a lighter option.
  • 3 cloves Garlic (minced)
  • 1 tablespoon Fresh Ginger (grated)
  • 1 Jalapeño Can omit for a milder dish.
  • 2 tablespoons Curry Powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 0.5 teaspoon Ground Cinnamon
  • 1 teaspoon Salt
For the Vegetables
  • 1 cup Sweet Potato (cubed)
  • 1 cup Cauliflower (florets)
  • 1 cup Yellow/Orange Bell Pepper (sliced)
  • 1 medium Carrots (thinly diced)
For the Creamy Sauce
  • 1 can Lite Coconut Milk
  • 1 cup Tomato Sauce
  • 1 cup Vegetarian Broth
  • 0.5 cup Roasted Cashews (ground)
For the Protein
  • 1 block Firm or Extra-Firm Tofu (cubed)
For Garnishing
  • Cilantro (for garnish)
  • Extra Cashews (for garnish)

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions for Vegetarian Tofu Coconut Curry Recipe
  1. Heat 2 tablespoons of virgin coconut oil in a large pot over medium-high heat. Add 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 1 finely chopped jalapeño. Sauté for about 1-2 minutes until fragrant.
  2. Stir in 1 cubed sweet potato, 1 cup of cauliflower florets, 1 sliced yellow bell pepper, and 1 thinly diced carrot. Continue sautéing for about 10 minutes until vegetables soften but hold their shape.
  3. Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, 0.5 teaspoon of ground cinnamon, and a pinch of salt. Mix well to coat the vegetables evenly with the spices.
  4. Pour in 1 can of lite coconut milk, 1 cup of tomato sauce, and 1 cup of vegetarian broth. Stir until smooth and let it come to a gentle simmer.
  5. Gently fold in 1 block of cubed firm tofu, ensuring each piece is immersed in the sauce. Reduce heat and let simmer uncovered for about 20 minutes.
  6. Spoon the curry into bowls and garnish with fresh cilantro and extra roasted cashews. Serve with jasmine rice or naan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This curry is customizable; feel free to swap in seasonal vegetables or adjust the spice levels to your preference.

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