Description
Tofu Vegetable Coconut Curry is a vibrant and creamy dish that transports you to a tropical paradise with every bite. This quick recipe combines tender tofu, fresh vegetables, and aromatic spices simmered in rich coconut milk, creating a satisfying meal perfect for any occasion. Enjoy it over rice or with warm naan for a delightful experience.
Ingredients
Scale
- 14 oz firm tofu
- 1 can (13.5 oz) full-fat coconut milk
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- Salt and pepper to taste
Instructions
- Press tofu between paper towels to remove excess moisture and cut into cubes.
- Heat oil in a large skillet over medium heat. Sauté garlic until fragrant; add diced bell peppers and cook until slightly softened.
- Add cubed tofu and curry powder; stir to coat and fry for about 4 minutes.
- Pour in coconut milk and bring to a gentle simmer for 10 minutes until slightly thickened.
- Stir in fresh spinach and simmer for an additional 2-3 minutes until wilted.
- Serve warm over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Customize your curry by adding vegetables like carrots or zucchini. For added heat, include chili flakes or fresh chilies during cooking. This dish stores well in the refrigerator and tastes even better the next day.