Smoky Coconut Curry with Tofu: A Vegan Delight Packed with Flavor
Discover the rich, aromatic flavors of our Smoky Coconut Curry with Tofu. This dish combines the creamy goodness of coconut milk with the robust tastes of tofu and spices, offering a delightful culinary journey that caters to both vegan and curry enthusiasts alike. This recipe guide is not just about savoring a meal—it’s about diving deep into a cultural experience that’s both nourishing and comforting.
The Story Behind This Vegan Curry
Inspired by traditional Thai cuisine, this vegan coconut curry recipe was crafted during a culinary adventure through Southeast Asia. Imagine the bustling street markets, fragrant with the scent of spices and herbs, provided the perfect backdrop for developing a dish that brings those authentic flavors right into your kitchen. The incorporation of tofu adds a contemporary twist, making it a hearty, plant-based meal that doesn’t skimp on taste.
Why You’ll Love This Coconut Curry
- Rich Flavor Profile: The combination of coconut milk and red curry paste offers a deeply satisfying taste.
- Versatility in Ingredients: Easily adaptable, this curry can incorporate any vegetables you have on hand.
- Quick and Easy: Ready in just 40 minutes, it’s perfect for a weeknight dinner.
- Nutritionally Balanced: Provides a good mix of protein, fats, and veggies.
Quick Grocery List
- For the Curry: Coconut oil, onion, garlic, fresh ginger, red curry paste, turmeric
- For the Tofu: Extra-firm tofu, cornstarch, oil
- For the Sauce: Coconut milk, vegetable broth, soy sauce, maple syrup
- Veggies: Your choice, like bell pepper or carrots
Things to Consider Before Preparing Your Meal
- Prep & Cook Time: Total time from start to finish is 40 minutes.
- Equipment Checklist: Large pot or Dutch oven, tofu press, skillet.
- Dietary Adjustments: Easily adaptable for gluten-free diets with appropriate soy sauce.
- Serving Size: Serves 4 comfortably.
Aromatic Coconut Curry with Tofu and Fresh Cilantro – Easy Vegan Thai-Style Curry with Creamy Coconut Milk and Spices
DifficultyEasy
Servings4
Prep time15 minutes
Cook time25 minutes
Total time40 minutes
Ingredients:
For the Tofu:
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch or arrowroot powder, (optional, for crispiness)
- 1 tbsp oil, (for pan-frying)
- Pinch of salt
For the Coconut Curry Base:
- 1 tbsp coconut oil or neutral oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste, (Thai-style)
- 1/2 tsp ground turmeric
- 1 (14 oz) can full-fat coconut milk
- 1/2 cup vegetable broth, (or water)
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup or sugar
- 1 1/2 cups chopped vegetables, (e.g., bell pepper, zucchini, or carrots)
- Salt, to taste
For Garnish & Serving:
- 1/4 cup chopped fresh cilantro
- Lime wedges
- Cooked jasmine or basmati rice
Instructions:
- 1
1. Prepare and Cook the Tofu
- Press tofu for 10–15 minutes to remove excess moisture.
- Cube and toss with cornstarch and a pinch of salt (optional for crisping).
- Heat 1 tbsp oil in a skillet over medium-high heat. Pan-fry tofu for 6–8 minutes, turning occasionally, until golden. Set aside.
- 2
2. Make the Aromatic Curry
- In a large skillet or saucepan, heat coconut oil over medium heat.
- Sauté onion for 3–4 minutes until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste and turmeric. Cook for 30 seconds to release flavors.
- 3
3. Simmer the Sauce
- Pour in coconut milk, broth, soy sauce, and maple syrup. Stir well.
- Add chopped vegetables and bring to a simmer. Cook for 10–12 minutes until veggies are tender.
- 4
4. Finish the Curry
- Add the cooked tofu to the curry and stir gently to coat.
- Simmer for another 3–5 minutes. Adjust seasoning to taste.
- 5
5. Serve
-
Serve hot over rice, topped with fresh cilantro and a squeeze of lime juice.
-
Equipment
- Tofu press or weighted plate
- Large skillet or saucepan
- Knife and cutting board
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
Recipe Notes and Variations:
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Nutrition
| Calories | 380 |
| Carbohydrates | 18g |
| Cholesterol | 0mg |
| Fat | 29g |
| Fiber | 5g |
| Protein | 14g |
| Saturated Fat | 15g |
| Sodium | 510mg |
| Sugar | 5g |
| Trans Fat | 0g |
| Unsaturated Fat | 13g |
General Notes:
This coconut curry is as nourishing as it is flavorsome. It’s a complete meal when served over a bed of jasmine rice or with a side of naan bread.
Substitutions:
- Tofu: Can be swapped for tempeh or chickpeas.
- Flour: Use chickpea flour for a gluten-free option.
- Vegetables: Flexible based on seasonality and preference.
Variations:
- Spicier Version: Add more red curry paste or a few dashes of cayenne pepper.
- Add Protein: Stir in some cooked chickpeas or beans for an extra protein boost.
Let’s Get Cooking: Pro Tips
- Tip 1: Ensure your tofu is well-pressed to remove moisture, which helps it absorb more flavor.
- Tip 2: Adding the spices with the onions allows them to develop a deeper flavor.
- Tip 3: For a smoother sauce, blend the curry mixture before adding the tofu.
Art Of Perfect Curry
Understanding how spices interact with primary ingredients like tofu and how to balance the heat with the creamy coconut is key to mastering this dish.
Tips and Variations
- Consider roasting your vegetables beforehand to add depth to their flavor.
- Play with the thickness by adjusting the amount of broth to suit your texture preference.
Nutrition Breakdown (Per Serving)
- Calories: 380
- Carbohydrates: 18g – Provides energy for your day.
- Cholesterol: 0mg – Ideal for heart health.
- Fat: 29g – Healthy fats from coconut nourish the body.
- Fiber: 5g – Great for digestive health.
- Protein: 14g – Essential for muscle repair and growth.
- Saturated Fat: 15g – Keep an eye on this if monitoring fat intake.
- Sodium: 510mg – Manage intake if on a low-sodium diet.
- Sugar: 5g – Naturally occurring from vegetables.
- Trans Fat: 0g
- Unsaturated Fat: 13g – Good fats that help lower bad cholesterol.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in a microwave, adding a little water if the curry has thickened.
Frequently Asked Questions (FAQ)
Q: Can I make this curry in advance?
A: Absolutely! It tastes even better the next day as the flavors meld.
Q: Is this recipe suitable for freezing?
A: Yes, you can freeze it for up to 3 months. Just thaw and reheat.
Q: How can I make this curry less spicy?
A: Reduce the amount of curry paste or omit the red pepper flakes.
Engage and Share!
Try making this Smoky Coconut Curry and share your photos or comments with us! Did you switch up the veggies or add other spices? Let us know!
This curry is not just a meal; it’s a vibrant, culinary experience that invites you to embrace the world of vegan cooking without ever feeling like you’re missing out. Enjoy the process, relish the flavors, and share the warmth of your kitchen with this delightful dish.
- About the Author
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Hey, I’m Michael from SpatulaDaddy! My kitchen’s my happy place, sharing easy, tasty recipes with California freshness, Ozark comfort, and flavors from my travels. Expect healthy & delicious food for everyone. Let’s get cooking!
