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Bowl of mixed vegetable curry topped with cilantro.

Easy Vegetable Curry with Tofu

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Indian
  • Diet: Vegan

Description

An easy mixed vegetable curry recipe you can customize with any veggies for healthy weeknight meal.


Ingredients

For the Tofu

  • 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
  • 1 tbsp oil
  • Salt and pepper

For the Curry

  • 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, 315 g)
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp cayenne or red pepper flakes 
  • 1 400ml can coconut milk
  • 1 ½ cup cups frozen green peas (21 g)
  • 4 cups spinach (70 g)
  • Salt and pepper
  • Steamed Basmati, for serving
  • Cilantro, for garnish

Instructions

  1. Prep Tofu: In a medium bowl, add tofu, garlic powder, garam masala, and cornstarch.  Season with salt and pepper, then toss to coat.
  2. Cook Tofu: In a large skillet, heat 1 tbsp oil over medium-high heat. When the pan is hot, add tofu.  Cook for 6-8 min, turning pieces of tofu occasionally, until golden and crisp on all sides.  Transfer tofu to a plate and set aside. 
  3. Start Curry: In the same skillet, heat another 1 tbsp oil or vegan butter over medium heat. Add onions, then season with salt and pepper.  Cook for 4-6 min, stirring occasionally, until tender. Add carrots, tomatoes, ginger, garlic, cumin, coriander and cayenne. Season with salt. Cook for 3-5 min, stirring often, until tomatoes and carrot start to soften. 
  4. Cook Curry: To the pan, add the can of coconut milk and 1/2 cup water. Bring to a simmer, once simmering, reduce heat and simmer gently for 10 minutes until carrots are tender.
  5. Add Tofu, Spinach and Peas: Add the tofu, green peas and spinach and cook another 2-3 minutes until the spinach wilts and is mixed in.
  6. Serve: Serve tofu curry with steamed rice. Garnish with fresh cilantro and more chili flakes, if desired.

Notes

If you do not have a large enough pan, this can be made in a pot as well.  If cooking in a pot, I would recommend still doing the tofu in a pan or baking it in the oven instead. To bake in oven, toss cubes with spices and cornstarch and bake at 350 F for 20 minutes. The tofu can also be added raw at the end, skipping the pan-frying or baking.


Nutrition

  • Serving Size: 1
  • Calories: 437
  • Sugar: 10 g
  • Sodium: 718 mg
  • Fat: 31 g
  • Carbohydrates: 27 g
  • Fiber: 7 g
  • Protein: 17 g

Keywords: vegetable curry