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
- Prep Tofu: In a medium bowl, add tofu, garlic powder, garam masala, and cornstarch. Season with salt and pepper, then toss to coat.
- 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.
- 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, turmeric, coriander and cayenne. Season with salt. Cook for 3-5 min, stirring often, until tomatoes and carrot start to soften.
- 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.
- 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.
- 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