Coconut Milk Vegan Curry with Tofu and Vegetables
A creamy, aromatic curry featuring crispy tofu and seasonal vegetables simmered in a fragrant coconut milk sauce with red curry paste. This indian-inspired vegan (vegan) ready in about 40 minutes pairs coconut oil, finely chopped red 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
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp coconut oil
- 1, finely chopped red onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 red, sliced bell pepper
- 1 cup, florets broccoli
- 1 cup, sliced carrots
- 13.5 oz can coconut milk
- 3 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup, chopped cilantro
- 1/4 cup, chopped peanuts
Instructions
- Step 1: Heat coconut oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and starting to soften.
- Step 2: Add minced garlic and grated ginger, and cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Step 3: Stir in red curry paste and cook for 1 minute to release oils and deepen flavor.
- Step 4: Add tofu cubes and stir gently to coat with curry paste. Cook for 2 minutes until tofu is lightly browned on all sides.
- Step 5: Add bell pepper, broccoli, and carrots to the skillet, then pour in coconut milk and soy sauce. Stir to combine and bring to a gentle simmer.
- Step 6: Reduce heat to low, cover, and simmer for 15-18 minutes until vegetables are tender but still crisp and sauce has thickened slightly.
- Step 7: Stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Step 8: Serve hot over rice, garnished with additional cilantro and chopped peanuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk Vegan Curry with Tofu and Vegetables take to make?
Total time is about 40 minutes (20 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 Milk Vegan Curry with Tofu and Vegetables?
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 coconut oil from drying out.
Can I substitute ingredients in Coconut Milk Vegan Curry with Tofu and Vegetables?
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 Milk Vegan Curry with Tofu and Vegetables 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 Milk Vegan Curry with Tofu and Vegetables vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
