Easy Vegetable Curry with Tofu Recipe

Introduction

This easy vegetable curry with tofu is a flavorful and comforting dish perfect for a weeknight dinner. Packed with vibrant vegetables and a creamy coconut sauce, it comes together quickly and is naturally plant-based.

Ingredients

• 1 block (454g) firm or extra-firm tofu, cut into 1-inch pieces
• ½ tsp garlic powder
• ½ tsp garam masala or curry powder
• 2 tsp cornstarch or arrowroot starch
• 1 tbsp oil
• Salt and pepper, to taste
• 2 tsp coconut oil or vegan butter
• 1 yellow onion, thinly sliced (1½ cup / 130g)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 carrots, peeled and cut into thin rounds
• 3 roma tomatoes, chopped (about 2 cups / 315g)
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp ground coriander
• ½ tsp cayenne or red pepper flakes
• 1 (400 ml) can coconut milk
• 1 ½ cups frozen green peas (21g)
• 4 cups spinach (70g)
• Steamed Basmati rice, for serving
• Cilantro, for garnish

Instructions

1. Step 1: In a medium bowl, combine the tofu pieces with garlic powder, garam masala, and cornstarch. Season with salt and pepper, then toss gently to coat all the tofu evenly.
2. Step 2: Heat 1 tablespoon of oil in a large skillet over medium-high heat. When hot, add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides. Transfer the cooked tofu to a plate and set aside.
3. Step 3: In the same skillet, add 2 teaspoons of coconut oil or vegan butter and heat over medium heat. Add the sliced onions, season with salt and pepper, and cook for 4-6 minutes until tender, stirring occasionally.
4. Step 4: Add carrots, chopped tomatoes, grated ginger, minced garlic, cumin, turmeric, coriander, and cayenne pepper to the skillet. Season with a pinch of salt and cook for 3-5 minutes, stirring often, until the carrots and tomatoes begin to soften.
5. Step 5: Pour in the can of coconut milk and ½ cup of water. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for about 10 minutes, until the carrots are tender.
6. Step 6: Stir in the cooked tofu, frozen peas, and spinach. Cook for another 2-3 minutes until the spinach wilts and everything is heated through.
7. Step 7: Serve the vegetable curry hot over steamed Basmati rice. Garnish with fresh cilantro and additional chili flakes if you like extra heat.

Tips & Variations

• For a nuttier flavor, lightly press the tofu before cooking to remove excess moisture.
• Swap out the vegetables for bell peppers, cauliflower, or sweet potatoes depending on what you have on hand.
• If you prefer a thicker curry, reduce the amount of added water or simmer a little longer to concentrate the sauce.
• Add a squeeze of lime juice just before serving to brighten the flavors.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The curry may thicken after refrigeration—add a splash of water or coconut milk to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu for this recipe?

Yes, firm or extra-firm tofu works best because it holds its shape and crisps nicely. Silken tofu is too soft and will break apart during cooking.

Is this curry spicy?

The heat level is mild to moderate thanks to the cayenne or red pepper flakes. You can adjust the spice by adding more or less according to your preference.

Easy Vegetable Curry with Tofu Recipe

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★★★★★

5 from 132 reviews

This Easy Vegetable Curry with Tofu is a flavorful and wholesome dish perfect for a comforting vegan meal. Firm tofu is seasoned, pan-fried until golden and crisp, then simmered in a fragrant coconut milk-based curry packed with fresh vegetables like carrots, tomatoes, peas, and spinach. The curry is delicately spiced with garam masala, cumin, turmeric, coriander, and a touch of cayenne for warmth. Serve it over steamed Basmati rice and garnish with cilantro for a vibrant, nutritious dinner that’s both satisfying and simple to prepare.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu Preparation

• 1 block (454g) firm or extra-firm tofu, cut into 1-inch pieces
• ½ tsp garlic powder
• ½ tsp garam masala or curry powder
• 2 tsp cornstarch or arrowroot starch
• Salt and pepper, to taste
• 1 tbsp oil (for frying tofu)

Curry Base and Vegetables

• 2 tsp coconut oil or vegan butter
• 1 yellow onion, thinly sliced (1½ cup, 130g)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 carrots, peeled and cut into thin rounds
• 3 roma tomatoes, chopped (about 2 cups, 315g)
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp ground coriander
• ½ tsp cayenne or red pepper flakes
• 1 (400 ml) can coconut milk
• ½ cup water
• 1½ cups frozen green peas (21g)
• 4 cups spinach (70g)
• Salt and pepper, to taste

For Serving and Garnish

• Steamed Basmati rice
• Cilantro, for garnish
• Additional chili flakes, optional

Instructions

1. Prep Tofu: In a medium bowl, combine the cut tofu pieces with garlic powder, garam masala (or curry powder), cornstarch, salt, and pepper. Toss gently but thoroughly to coat the tofu evenly with the spices and starch.
2. Cook Tofu: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the tofu pieces and cook for 6 to 8 minutes, turning occasionally to ensure all sides become golden and crisp. When done, transfer the tofu to a plate and set aside.
3. Start Curry Base: In the same skillet, heat another 1 tablespoon of coconut oil or vegan butter over medium heat. Add the thinly sliced onions and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the onions are tender and translucent.
4. Add Vegetables and Spices: Stir in the carrots, chopped tomatoes, grated ginger, minced garlic, ground cumin, turmeric, ground coriander, and cayenne pepper flakes. Season with a bit more salt. Cook this mixture for 3 to 5 minutes, stirring frequently until the tomatoes start breaking down and the carrots soften slightly.
5. Simmer Curry: Pour in the can of coconut milk along with ½ cup of water. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer gently for 10 minutes, or until the carrots are tender and the flavors meld together.
6. Add Tofu and Greens: Return the cooked tofu to the skillet along with the frozen green peas and fresh spinach. Stir to combine and cook for an additional 2 to 3 minutes until the spinach has wilted and the peas are heated through.
7. Serve and Garnish: Serve the vegetable and tofu curry hot over steamed Basmati rice. Garnish with fresh cilantro and a sprinkle of additional chili flakes if desired for extra heat.

Notes

• Firm or extra-firm tofu works best to hold shape during cooking.
• Adjust cayenne pepper to your preferred spice level or omit for less heat.
• Fresh spinach can be substituted with kale or Swiss chard if preferred.
• For a gluten-free version, ensure the garam masala and spices used are gluten-free certified.
• You can add other vegetables like bell peppers or cauliflower for variety.
• Use vegan butter or coconut oil to keep the dish vegan-friendly.
• Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: vegetable curry, tofu curry, vegan curry, Indian vegetarian recipe, coconut milk curry, easy tofu recipe