This Indian inspired tofu coconut curry is a mild dish that the whole family will enjoy. It has a creamy, flavorful curry sauce and is perfect on top of a bowl of rice or with some naan. This is also an easy, one pot meal!
For more Indian flavors, try my veggie mulligatawny soup.
Not everyone is a fan of tofu, but I love it. It's incredibly versatile and so easy to prepare. With it's neutral flavor, it can be used in savory dishes as well as desserts. It tends to absorb whatever flavors it's being cooked with.
It only takes a minute to cube it and it's ready to go. If you already eat tofu, this is a unique way to make it that is super flavorful, but not spicy. If you're looking for more amazing recipes with tofu, try out my crispy tofu katsu or my tofu broccoli mushroom stir fry.
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Why You'll Love This Recipe
- Flavor: It's super flavorful but not spicy. It's a great recipe for the whole family.
- Tofu: Tofu is protein packed and healthy. If you don't know what to make with tofu, this is a great introductory recipe.
- Easy to make: There isn't too much chopping or prep work. It's the perfect comfort food and great as a weeknight dinner.
Ingredient Notes
- Coconut oil - If you don't have coconut oil, you can also use olive oil but you'll lose a little of the coconut flavoring.
- Tofu - Make sure you use extra firm tofu.
- Coconut milk - I prefer using lite coconut milk as it has less saturated fat than full-fat coconut milk. Make sure you are using canned coconut milk and not the refrigerated coconut milk beverage.
- Peas - Frozen peas work great but if you have fresh peas, they would be delicious in this..
- Carrots - Peel and chop into small pieces to ensure they are tender when cooked.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
This recipe uses yellow onion, carrots and peas but you can switch it up to suite your taste. Some veggie options are:
- Cauliflower florets
- Potatoes, peeled and cubed
- Red bell pepper slices (or any other kind of bell peppers you like)
- Eggplant
- Leafy greens such as baby spinach
- Cubed sweet potatoes
- Green beans
- Snow peas
- Can of chickpeas, drained and rinsed
You can change up this recipes in other ways:
- Spicy: Add some red pepper flakes.
- Toppings: Add some fresh cilantro and green onions.
How To Make Tofu Coconut Curry
Step 1: To begin, prep the tofu by cutting it into 1-inch cubes. You can press your tofu to remove excess water, but I usually don't bother with this.
Step 2: Heat the coconut oil in a large pan. Add the onion, fresh garlic, and tofu cubes and cook for about 5 minutes or until the onions begin to get golden brown.
Step 3: Add the curry powder, cumin, ginger and salt and stir carefully until well combined. Make sure you stir gently so you don't break up the tofu.
Step 4: Next, add the coconut milk, tomato sauce, peas and carrots and stir until well combined. Bring to a low boil over medium-high heat.
Step 5: Once the curry is boiling, lower the heat, cover and simmer for 30 minutes. Stir occasionally to prevent any burning on the bottom of the pan. Taste and add a pinch of salt, if needed.
Serve on top of your favorite kind of rice and enjoy!
Expert Tips
- Be careful when stirring the curry. Stir gently to avoid breaking up the tofu.
- Make sure you use canned coconut milk, not coconut beverage which is found in the refrigerated section of the grocery store.
What To Serve With Tofu Coconut Curry
I serve this over rice, usually basmati or brown rice. It's also great to serve with naan bread.
I love having cooked leafy greens on the side like my oven roasted bok choy or Instant Pot collard greens.
Storage and Recipe FAQs
Of course. If you are sensitive to onions and garlic, feel free to leave them out. You can also use garlic powder instead of fresh garlic, about ½ teaspoon worth.
You can but you will lose some coconut flavor.
If you love ginger, feel free to use fresh as it will have a stronger taste. Make sure it's finely chopped. You can use up to 1 tablespoon, depending on how strong you want it.
A tofu press is very easy to use. Don't have a tofu press? Check out How to Press Tofu to Remove Excess Moisture by the Spruce Eats.
Once the curry has cooled to room temperature, store leftovers in an airtight container in the fridge. Use within 4 days for best taste and texture.
Yes! Once cooled, store in a freezer safe bag or container. The texture of tofu changes when frozen making it "meatier". When you're ready to use, defrost overnight in the fridge and reheat in the microwave on on the stovetop.
More Dinner Recipes
If you tried this Tofu Coconut Curry With Vegetables Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Tofu Coconut Curry With Vegetables
Ingredients
- 3 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 package extra firm tofu
- 1 tablespoon curry powder
- 2 teaspoon cumin
- 1½ teaspoon ground ginger
- 1 teaspoon salt
- 1 16 oz. can coconut milk
- 2 cups tomato sauce
- 1½ cups frozen peas, thawed or fresh peas
- 1½ cups chopped carrots
Instructions
- Heat coconut oil in a large skillet or saucepan over medium heat. Add chopped onions, garlic, and tofu and cook for 5 minutes, stirring occasionally.
- Add the curry powder, cumin, ginger, and salt and stir until well combined. Stir gently so as to not break up the tofu.
- Stir in the coconut milk, tomato sauce, peas and carrots and bring to a low boil.
- Lower the heat, cover pan and simmer for 30 minutes, stirring occasionally. Serve on top of rice and enjoy!
- Once cooled, store leftover curry in an airtight container in the fridge for up to 4 days.
Equipment
- Large skillet with lid
Notes
- Be careful when stirring the curry. Stir gently to avoid breaking up the tofu.
- Make sure you use canned coconut milk, not coconut beverage which is found in the refrigerated section of the grocery store.
Jen says
This recipe is so easy and tasty. It's definite my go-to tofu recipe on a busy night.