This creamy vegetable curry with tofu and coconut milk made with easy elements for a wholesome and scrumptious weeknight meal.
This recipe is straightforward to customise with any veggies you’ve out there and is able to take pleasure in in simply half-hour.
Desk of Contents
In regards to the Recipe
That is an Indian-inspired curry that includes loads of veggies in a curry base constituted of creamy coconut milk and aromatic spices.
The mix of spices consists of coriander, cumin and turmeric. The advised greens are carrot, tomato, onion, inexperienced peas and spinach, although you should use completely different greens like inexperienced beans, broccoli or cauliflower.
The recipe will also be made with chickpeas as a substitute of tofu and leftovers reheat properly the subsequent day so be happy to prep this curry upfront.
Serve over basmati or jasmine rice for a scrumptious recipe the entire household will take pleasure in.
Ingredient Notes
- Tofu: Use agency or extra-firm tofu.
- Garam Masala: For those who don’t take pleasure in garam masala or don’t have any out there, you may substitute curry powder.
- Cornstarch: Arrowroot powder works as an alternative.
- Tomato: Use contemporary roma tomatoes or substitute a 14 can of diced tomatoes.
- Coconut Milk: Use full-fat coconut milk for a creamy curry or substitute gentle coconut milk to scale back the fats and energy.
- Oil: Coconut oil or vegan butter is recommended for cooking however olive oil or different cooking oil of selection can be utilized.
Please see the recipe card on the finish of the publish for the entire ingredient checklist with measurements and detailed directions.
Variations and Additions
- Chickpeas: 1 can chickpeas can be utilized as a substitute of or along with the tofu.
- Candy Potatoes: Add as much as 1 cup peeled and diced candy potato if you add the carrots. You could want a barely longer cooking time.
- Further or Different Greens: Add as much as 2 cups. Broccoli florets, cauliflower florets, chopped zucchini, chopped purple bell pepper, chopped inexperienced beans.
- You possibly can enhance the cayenne or chili flakes to 1 tsp for enhance the warmth stage.
Step-by-Step Directions
Step 1: Toss the tofu cubes with the spices and cornstarch.
Step 2: Warmth 1 tbsp oil in a pan and prepare dinner the tofu for 6-8 minutes, flipping sometimes till browned on all sides.
Step 3: In the identical pan, warmth 2 tsp oil and add the onion. Cook dinner for 4-6 minutes, stirring sometimes.
Step 4: Add the tomatoes, carrot, ginger, garlic, cumin, coriander, turmeric and cayenne and a pinch of salt. Cook dinner for 3-5 minutes till the tomatoes and carrot begin to soften.
Step 5: Add the coconut milk and 1/2 cup water. Deliver to a simmer then cut back warmth to medium-low and simmer gently about 10 minutes till the carrots are cooked al dente.
Step 6: Add the inexperienced peas, tofu and spinach. Combine and prepare dinner a couple of extra minutes till the spinach wilts and is combined in.
Serve your curry over basmati rice, brown rice or quinoa to take in the coconut curry sauce. Even higher, with roti, chapati or naan bread for dipping.
Recipe FAQs
You possibly can retailer this recipe within the fridge in an hermetic container for as much as 5 days.
Cooking Ideas
- For those who don’t have a big saucepan, the curry could be made in a big pot or Dutch oven. It’s nonetheless advised to make the tofu in a skillet although, or it may be baked on a baking tray for about 20 minutes at 350 F.
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Description
A simple combined vegetable curry recipe you may customise with any veggies for wholesome weeknight meal.
For the Tofu
For the Curry
- Prep Tofu: In a medium bowl, add tofu, garlic powder, garam masala, and cornstarch. Season with salt and pepper, then toss to coat.
- Cook dinner Tofu: In a big skillet, warmth 1 tbsp oil over medium-high warmth. When the pan is sizzling, add tofu. Cook dinner for 6-8 min, turning items of tofu sometimes, till golden and crisp on all sides. Switch tofu to a plate and put aside.
- Begin Curry: In the identical skillet, warmth one other 1 tbsp oil or vegan butter over medium warmth. Add onions, then season with salt and pepper. Cook dinner for 4-6 min, stirring sometimes, till tender. Add carrots, tomatoes, ginger, garlic, cumin, coriander and cayenne. Season with salt. Cook dinner for 3-5 min, stirring usually, till tomatoes and carrot begin to soften.
- Cook dinner Curry: To the pan, add the can of coconut milk and 1/2 cup water. Deliver to a simmer, as soon as simmering, cut back warmth and simmer gently for 10 minutes till carrots are tender.
- Add Tofu, Spinach and Peas: Add the tofu, inexperienced peas and spinach and prepare dinner one other 2-3 minutes till the spinach wilts and is combined in.
- Serve: Serve tofu curry with steamed rice. Garnish with contemporary cilantro and extra chili flakes, if desired.
Notes
For those who wouldn’t have a big sufficient pan, this may be made in a pot as properly. If cooking in a pot, I’d suggest nonetheless doing the tofu in a pan or baking it within the oven as a substitute. To bake in oven, toss cubes with spices and cornstarch and bake at 350 F for 20 minutes. The tofu will also be added uncooked on the finish, skipping the pan-frying or baking.
Vitamin
- Serving Measurement: 1
- Energy: 437
- Sugar: 10 g
- Sodium: 718 mg
- Fats: 31 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 17 g
Key phrases: vegetable curry
