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This is one of those dishes where I made it for my family, and took a few quick photos because it tasted so delicious that I had to share. Please excuse the quick non-artistic photos. However, you will thank me for including this quick and simple recipe on my blog. Tofu and vegetable curry is so easy to make, and is so healthy for you. Fresh vegetables are engulfed in an aromatic velvety curry sauce. Try using homemade vegetable stock if you have some already on-hand. Add tofu and vegetable curry over brown rice for a complete and wholesome meal.
Tofu + Vegetable Curry
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 15 minutes
- Yield: 6 1x
- Category: Vegetarian, Vegan, Clean Eating
- Cuisine: Asian
Description
Adapted from True Food Kitchen
Ingredients
Scale
- Curry Broth
- 1 (15 oz) can coconut milk
- 1 cup organic low sodium vegetable broth
- 1 lemongrass stalk, mashed
- 1 tablespoon plus 1 1/2 teaspoons fresh ginger, chopped
- 2 to 3 tablespoons (depending on taste/heat) Thai red curry paste
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon freshly grated lime zest
- 4 sprigs cilantro
- 3 fresh basil leaves
- 1/3 teaspoon curry powder
- 1/8 teaspoon kosher salt
- Tofu and Vegetables
- 2 small Red or Yukon potatoes, diced
- 12 ounces extra-firm tofu, cut into large squares
- 1 small onion, thinly sliced
- 1 1/2 cups cauliflower florets
- 2 carrots, sliced on the bias
- 1 cup sugar snap peas, trimmed
- 1/4 cup fresh cilantro leaves
Instructions
- Combine all of the curry broth ingredients in a large Dutch oven over medium heat. Bring to a boil then reduce to a simmer and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth can be made 3 days ahead and refrigerated).
- Add the potato in the curry broth in the saucepan, and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork. Add the tofu, onion, cauliflower, and carrots. Continue cooking until all vegetables are tender, about 5 minutes. Add the sugar snap peas and cook for another 2 minutes. Add salt to taste, and cook for another 2 minutes.
- Garnish curry with chopped cilantro and serve immediately.
Equipment
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Notes
The equipment section above contains affiliate links to products I use and love!
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