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Bowl of Thai red curry with cubes of tofu, bell pepper and zucchini with fresh bean sprouts, basil leaves and a lime wedge.

Thai Red Curry Vegetables with Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Main Dish
  • Cuisine: Thai
  • Diet: Vegan

Description

Thai red curry vegetables with tofu is to make, customizable to whatever veggies you have available and perfect for a quick and easy weeknight dinner. Serve over your rice to soak up the creamy sauce.


Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 white onion, sliced
  • 2 tbsp fresh ginger, peeled and minced
  • 2 tbsp fresh garlic, crushed or minced
  • 3 tbsp Thai red curry paste
  • 1 red bell pepper, sliced
  • 1 cup sliced zucchini 
  • 1 14 oz can of full-fat coconut milk
  • 2 tbsp low sodium soy sauce
  • 1 tbsp coconut aminos
  • 1 tbsp coconut sugar
  • 1 400g package extra-firm tofu, cubed
  • 2 tbsp fresh lime juice
  • 2 tsp red chili flakes
  • 1 tsp dried basil
  • 1 5oz container baby spinach
  • bean sprouts, for serving
  • fresh basil, for serving
  • cooked white or brown rice, for serving

Instructions

  1. Heat Oil and Cook Onion: Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened and fragrant.
  2. Add Curry Paste and Aromatics: Add the ginger, garlic and red curry paste and cook for 2 minutes, stirring frequently until the the curry paste is mixed in.
  3. Bring to Simmer: Add the red pepper, zucchini, coconut milk, soy sauce, coconut aminos and coconut sugar. Mix well and bring the mixture to a simmer.
  4. Add Tofu and Seasonings: Add the cubed tofu, lime juice, chili flakes and dried basil. Cook for 4-5 minutes, stirring occasionally.
  5. Add Spinach: Add the baby spinach and turn off the heat. Mix until spinach is wilted and combined into the curry.
  6. Serve: Serve your red curry over cooked white rice, brown rice or quinoa with lime wedges and topped with fresh basil and bean sprouts.


Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 187 calories
  • Sugar: 15 g
  • Sodium: 398 mg
  • Fat: 6 g
  • Carbohydrates: 29 g
  • Fiber: 8.5 g
  • Protein: 6 g