For a richer flavor, consider using full-fat coconut milk. Adjust the amount of curry powder to suit your preferred level of spiciness. Pressing the tofu removes excess water, allowing it to brown better during sautéing. Feel free to add other vegetables such as broccoli florets, cauliflower, or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Easy Vegan Coconut Curry with Tofu
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS6
Embark on a culinary journey with this vibrant vegan coconut curry, a symphony of sweet, savory, and aromatic spices. Tender tofu and colorful vegetables mingle in a creamy coconut milk broth, creating a dish that's both comforting and exhilarating. A feast for the senses, this curry will transport you to a tropical paradise with every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Fiber7 g
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Protein11 g
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Saturated Fat20 g
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Sodium103 mg
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Sugar11 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Sweet Potato: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over high heat. Add the cubed sweet potato, cover, and steam until tender-crisp, approximately 10-15 minutes.
02
StepSauté Aromatics and Tofu: While the sweet potato steams, heat the olive oil in a large wok or frying pan over medium-high heat. Add the diced yellow onion and sauté until softened and translucent, about 5 minutes. Add the cubed tofu and sauté until golden brown and slightly crisp, approximately 5-7 minutes.
03
StepCombine and Season: Add the steamed sweet potato and frozen peas to the wok. Stir in the curry powder, brown sugar, ground cumin, ground cinnamon, and salt. Ensure all ingredients are well combined.
04
StepSimmer in Coconut Milk: Stir in the chiffonade of basil. Slowly pour in the coconut milk, stirring continuously to prevent sticking. Reduce the heat to low and let the curry simmer gently until slightly thickened and the flavors have melded, about 20 minutes. Stir occasionally.
05
StepGarnish and Serve: Serve the curry hot, garnished with the julienned bell peppers and fresh cilantro. Enjoy with brown rice, quinoa, or noodles.
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