Coconut Curry-Simmered Vegetable & Tofu Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A fragrant, creamy curry with tender tofu and seasonal vegetables, simmered in coconut milk and served over jasmine rice. This Indian recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (14 oz/400g), pressed and cubed firm tofu
• 1 tbsp vegetable oil
• 1/2 cup, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 can (13.5 oz/400ml), full-fat coconut milk
• 1 cup vegetable broth
• 1 cup broccoli florets
• 1/2 cup, sliced bell peppers
• 1 cup, sliced zucchini
• 1/2 cup frozen peas
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups, cooked jasmine rice

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat; add 1/2 cup chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger, and sauté for 3 minutes until softened and fragrant.
2. Step 2: Stir in 1 tbsp curry powder and 1/2 tsp turmeric, cooking for 1 minute until aromatic without burning.
3. Step 3: Pour in 1 can full-fat coconut milk and 1 cup vegetable broth, then add 1 block cubed tofu, 1 cup broccoli florets, 1/2 cup sliced bell peppers, and 1 cup sliced zucchini; bring to a gentle simmer and cook for 10 minutes.
4. Step 4: In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to make a slurry, then stir into the pot; add 1/2 cup frozen peas and cook for 2 more minutes until the sauce thickens and coats the back of a spoon.
5. Step 5: Serve the curry over 2 cups cooked jasmine rice, ensuring each portion has a generous mix of vegetables and tofu.