Vegetarian Tofu Coconut Curry Recipe
This Vegetarian Tofu Coconut Curry is a vibrant, hearty dish perfect for a nutritious and flavorful meal. Combining firm tofu with sweet potatoes, cauliflower, and a medley of spices in a creamy coconut milk base, it offers a comforting and satisfying curry that’s easy to prepare and packed with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian Indian-inspired
- Diet: Vegetarian
Ingredients
Scale
Oils and Aromatics
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 jalapeño, diced
Vegetables
- 1 medium sweet potato, diced into 1 inch cubes
- ½ head of cauliflower, cut into small florets (about 2–3 cups)
- 1 yellow or orange bell pepper, diced
- 2 carrots, thinly diced or chopped
Protein
- 1 package firm or extra firm tofu, cubed
Spices and Seasonings
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
Liquids and Extras
- 1 (15 oz) can lite coconut milk
- ½ cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
To Garnish
- Fresh cilantro leaves
- Extra roasted cashews
Instructions
- Prepare the aromatics: Heat the virgin coconut oil in a large skillet or pot over medium heat. Add the minced garlic, freshly grated ginger, and diced jalapeño. Sauté for 2-3 minutes until fragrant and aromatic.
- Add vegetables and tofu: Incorporate the diced sweet potato, cauliflower florets, diced bell pepper, and chopped carrots to the pan. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Spice it up: Sprinkle in the curry powder, turmeric, cumin, ground cinnamon, and salt. Stir well to evenly coat the vegetables and tofu with the spices, cooking for an additional 2 minutes to release their flavors.
- Add liquids and cashews: Pour in the lite coconut milk, tomato sauce, and vegetarian broth. Stir in the ground roasted cashews to thicken the curry. Bring the mixture to a gentle simmer.
- Simmer: Reduce heat to low and cover the skillet or pot. Let the curry simmer gently for 20-25 minutes until the sweet potatoes are tender and the flavors meld together, stirring occasionally to prevent sticking.
- Finalize and garnish: Taste and adjust seasoning if needed. Serve the curry hot, garnished with fresh cilantro leaves and extra roasted cashews for added texture and flavor.
Notes
- Firm or extra firm tofu works best to maintain shape during cooking.
- For extra heat, leave the jalapeño seeds in or add more chili.
- Roasted cashews add a creamy texture; you can substitute with other nuts if preferred.
- This curry pairs well with steamed basmati rice or warm naan bread.
- Store leftovers refrigerated for up to 3 days and reheat gently on stovetop.
Keywords: vegetarian tofu curry, coconut curry, tofu coconut curry, Indian-inspired curry, vegetarian main dish, healthy tofu recipe
Find it online: https://busyrecipe.com/vegetarian-tofu-coconut-curry-recipe/