Coconut Curry with Tofu & Brown Rice
Prep
Cook
Total
Yield 4
Golden-brown tofu and mixed vegetables in a spicy coconut curry sauce. This dish is delicious served with brown rice or noodles.
Ingredients
- 1 block firm tofu, chopped into squares
- 4 tsp canola or olive oil
- 1/2 red onion, thinly sliced
- 1 cup kale (packed), destemmed and chopped
- 1/2 cup carrots (about 2 medium carrots), chopped
- 1/2 cup green and/or red pepper (about 1 pepper), chopped
- 1 cup zucchini, quartered and sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp chili flakes (optional)
- 1 tbsp chile garlic sauce
- 1/4 tsp salt
- 2 cups vegetable broth
- 1 cup coconut milk
- 1/4 cup dry red lentils, split (optional)
- 1/4 cup loosely packed fresh basil, finely chopped
- juice of 1/4 lime
- 4 cups of cooked brown rice (or more)
Instructions
- Heat 2 tsp of oil in a large skillet over medium high heat. Brown the tofu, stirring frequently until it's evenly golden-brown. Set aside.
- In the same skillet, heat 1 tsp oil and sauté the onion and vegetables (minus the kale) until they're just barely tender. Set aside.
- Add another 1 tsp of oil to the skillet and add the garlic, cumin, coriander, turmeric, chili flakes (optional), chile garlic sauce, and salt. Cook for about 1 minute or until garlic is translucent.
- Add the vegetable broth, coconut milk, tofu, veggies, and kale.
- If you prefer a curry with plenty of broth simply simmer the curry for 5-10 minutes. If you'd prefer a thicker curry with less broth add 1/4 cup of split red lentils before simmering for 5-10 minutes.
- After simmering add the lime juice and basil. Taste and adjust the seasoning. Let sit for 3-5 minutes before serving with brown rice.
Notes
You can use whichever vegetables you prefer. I love using different combinations of peppers, carrots, zucchini, mushrooms, kale, spinach, etc. Whichever vegetables you choose, aim to include approx. 3-4 cups of raw veggies.Optional: Garnish with lime zest.
Courses Lunch & Dinner, Main Course
Cuisine Vegan
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 1228 | ||
% Daily Value | ||
Total Fat 54 g | 83% | |
Saturated Fat 14 g | 70% | |
Unsaturated Fat 37 g | ||
Sodium 1229 mg | 51% | |
Total Carbohydrates 132 g | 44% | |
Dietary Fiber 20 g | 80% | |
Sugars 18 g | ||
Protein 70 g | 140% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
hey there, in this recipe you forgot to put the amount of the spices in the list of ingredients. i really want to cook this recipe, so can you fix it please? 🙂
Sorry for the delay! I have no idea how I lost that info from the recipe so I had to remake it to figure it out the right amounts. I’ve fixed it now and the recipe should be good to go. Sorry for the inconvenience!
the recipe does not say how much curry, nor is it in the list of ingredients
Sorry Bruce, what are you looking for? The yield of the recipe? It serves 4 people. Were you looking for different info?
I think he’s wondering if there is actually any curry in this dish. The spice is not listed in the ingredients
Ah, I see! In the west we often think of “curry powder” as a key ingredient in curry. Curry powder is just a blend of different spices, there is no curry spice or curry plant :P. This recipe uses a blend of spices to make the curry!