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Quick and easy coconut veggie curry in a bowl with cilantro, tofu and rice.

Easy Vegetable Curry with Tofu

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free


This easy dish is perfect for busy weeknights when you want something healthy in under 20 minutes. Serve over a bowl of brown rice or quinoa to soak up all the creamy, flavourful curry goodness. Customize with any veggies you like and feel free to adjust the quantities. 


  • 3 cloves garlic, minced
  • 2 bell peppers
  • 4 cups chopped broccoli
  • 2 cups chopped carrots
  • 1 medium white onion, sliced
  • 1.5 tbsp yellow curry powder
  • 1.5 tbsp coconut sugar
  • 2 tbsp soy sauce
  • 1 14 oz can full-fat coconut milk
  • 12 tsp red pepper flakes (omit if you don’t want it spicy)
  • 2 handfuls fresh spinach
  • 1 package firm or extra-firm tofu, cubed
  • cooked brown rice or quinoa, for serving
  • pinch of salt and pepper, to taste


  1. Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
  2. Stir in the cubed tofu and spinach. Stir to combine and until the spinach is wilted and mixed in. 
  3. Serve over brown rice or quinoa and topped with fresh cilantro, if desired.
  4. This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.


Coconut sugar can be substituted with maple syrup or any other granulated sugar, such as raw cane sugar. For a sugar-free option use Lakanto Golden Monk Fruit Sweetener.

Keywords: easy curry recipe, quick, healthy, vegetaria