Coconut Curry-Simmered Vegetable & Tofu Bowl
A fragrant, creamy curry with tender tofu and seasonal vegetables, simmered in coconut milk and served over jasmine rice. This indian-inspired indian (vegetarian) ready in about 35 minutes pairs vegetable oil, finely chopped onion, minced garlic 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
Instructions
- 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.
- Step 2: Stir in 1 tbsp curry powder and 1/2 tsp turmeric, cooking for 1 minute until aromatic without burning.
- 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.
- 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.
- Step 5: Serve the curry over 2 cups cooked jasmine rice, ensuring each portion has a generous mix of vegetables and tofu.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Curry-Simmered Vegetable & Tofu Bowl take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Curry-Simmered Vegetable & Tofu Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Coconut Curry-Simmered Vegetable & Tofu Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Curry-Simmered Vegetable & Tofu Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Curry-Simmered Vegetable & Tofu Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
