One-Pot Coconut Curry with Tofu and Seasonal Vegetables

Name: One-Pot Coconut Curry with Tofu and Seasonal Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 block (14 oz), pressed and cubed firm tofu; 2 tbsp vegetable oil; 1, finely chopped red onion; 3 cloves, minced garlic; 1 tbsp, minced ginger; 1, sliced red bell pepper; 2 cups, florets broccoli; 1 cup, sliced carrots; 1 can (13.5 oz), full-fat coconut milk; 2 tbsp red curry paste; 1 tbsp soy sauce; 1 tbsp lime juice; 1/4 cup, chopped cilantro; 2 cups, cooked jasmine rice

Creamy, aromatic curry simmered with silken tofu and seasonal vegetables in rich coconut milk, finished with fresh cilantro for a complete vegetarian dinner.

Cuisine: Asian

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1 block (14 oz), pressed and cubed firm tofu
2 tbsp vegetable oil
1, finely chopped red onion
3 cloves, minced garlic
1 tbsp, minced ginger
1, sliced red bell pepper
2 cups, florets broccoli
1 cup, sliced carrots
1 can (13.5 oz), full-fat coconut milk
2 tbsp red curry paste
1 tbsp soy sauce
1 tbsp lime juice

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 red onion (finely chopped), 3 garlic cloves (minced), and 1 tbsp fresh ginger (minced), and cook for 3-4 minutes until fragrant and onion is translucent.
Step 2: Stir in 1 red bell pepper (sliced), 2 cups broccoli (florets), and 1 cup carrots (sliced), and cook for 5 minutes until vegetables begin to soften.
Step 3: Add 1 block (14 oz) firm tofu (pressed and cubed) and stir gently to coat in aromatics.
Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk, 2 tbsp red curry paste, 1 tbsp soy sauce, and 1 tbsp lime juice. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until vegetables are tender.
Step 5: Remove from heat, stir in 1/4 cup fresh cilantro (chopped), and serve over 2 cups cooked jasmine rice.