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 (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.
