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Vegetable curry with tofu and rice
Nutritious coconut curry with veggies and tofu

Coconut Vegetable Curry with Crispy Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A true riot of color: crunchy broccoli, sweet carrots, and meaty peppers meeting creamy coconut milk. The fried tofu soaks up the rich sauce perfectly.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 430 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Large skillet or wok
  • Pot for rice
  • Cutting board

Allergen Information

⚠️ Soy

Instructions

1 ✓

Cook jasmine rice in salted water.

Tip: Jasmine aroma fits Asian dishes perfectly.
2 ✓

Cube tofu, dry, and fry until golden. Remove.

Tip: Crispy tofu withstands sauce better.
3 ✓

Fry onion, garlic, and ginger. Add curry powder.

Tip: Bloom the spices.
4 ✓

Add carrots, fry 2 mins. Add pepper and broccoli. Pour in coconut milk.

Tip: Hard veggies go first.
5 ✓

Simmer 10 mins until tender-crisp.

Tip: Don't overcook!
6 ✓

Return tofu, add lime juice and seasoning.

Tip: Lime brightens the dish.
7 ✓

Serve with rice and cilantro.

Tip: Garnish at the end.

Recipe FAQ

When to add veggies?
Order of hardness! Carrots first, then peppers and broccoli so everything finishes at the same time.
Yellow rice?
Add a pinch of turmeric to the boiling water.

Ingredients

  • 1 block (10 oz) Extra Firm Tofu
  • 1 can (13.5 oz) Coconut Milk
  • 2 tsp Curry Powder
  • 1 inch piece Fresh Ginger
  • 2 cloves Garlic
  • 1 medium Red Onion
  • 1 large Carrot
  • 1 head Broccoli (florets only)
  • 1 medium Bell Pepper
  • 1 cup Jasmine Rice
  • 1 tbsp Vegetable Oil
  • 1 whole Lime
  • 1 bunch Cilantro
  • 1 pinch Salt
  • 1 pinch Pepper