Tofu Coconut Curry With Vegetables
This mild curry dish, made with coconut milk, is a delicious way to enjoy tofu. Serve on top of rice or with some naan bread.
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Servings: 6 servings
Calories: 192kcal
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.
Nutrition
Calories: 192kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 804mg | Potassium: 499mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5996IU | Vitamin C: 24mg | Calcium: 131mg | Iron: 3mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/tofu-coconut-curry-with-vegetables/