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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/easy-vegetable-curry-with-tofu-recipe/