Easy Vegetable Curry with Tofu

Bowl of mixed vegetable curry topped with cilantro.

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4.86 from 7 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Indian

Diet: Vegan

Servings: servings

Author: Deryn Macey

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
1 400 ml 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

In a medium bowl, add tofu, garlic powder, garam masala, and cornstarch. Season with salt and pepper, then toss to coat.
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.
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.
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 the tofu, green peas and spinach and cook another 2-3 minutes until the spinach wilts and is mixed in.
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.

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