Description
A flavorful and satisfying comfort dish featuring tofu in a rich curry sauce.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 cup mixed vegetables (e.g., bell peppers, peas, carrots)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Add diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer.
- Add the cubed tofu and mixed vegetables.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing flavors to meld.
- Season with salt and pepper to your taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For crispier tofu, you can pan-fry the cubes separately before adding them to the curry.
- Adjust the amount of cayenne pepper to control the heat level.
- This curry pairs well with rice or naan bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 20
- Cholesterol: 0
Keywords: tofu curry, vegan curry, comfort food, easy curry, vegetarian dinner