We may earn money or products from the companies mentioned in this post.
Simple Meatless Curry
Tofu Coconut Curry is such an indulgent way to sneak in some veggies, its rich flavor is so sweet and savory you’ll crave it!
This curry dish is ideal for busy nights when you just need to whip something together, or a simple recipe for “Meatless-Mondays”.
Curry dishes are always my go-to when I need something new. I love the unique spicy flavors, especially on cold winter nights.
I love using tofu in my dishes, it makes them heartier and it’s so versatile. Its bland taste soaks up any sauce you cook it in and enhances all the flavors of the dish.
I bought pre-cubed tofu (so excited this is a thing), and made a make-shift tofu press to remove the water. In order to preserve the tofu’s texture and make it flavorful, you have to get as much water out of it as possible (flavorless, crumbly tofu is no fun).
You can buy a tofu-press, or improvise like me and wrap the tofu in a towel, place a baking sheet on top of it, and stack at least 4-5 canned beans on top. Leave it for about 15 minutes, unwrap it and it’ll be ready to be added to the dish!
This recipe is ready in just three easy steps.
First, you’ll want to cook your diced onion and pepper in a pot, along with some veggie stock. I love using this instead of oil or water because it gives the dish that much more flavor, and nutrients!
After you see the onions begin to look translucent and your pepper is soft, add in the coconut milk, lime juice, veggie stock, curry powder and curry paste, salt and pepper, chickpeas and spinach. Bring this up to a light boil and return to low to simmer for about 10 minutes.
Now, after you’ve pressed your tofu (and cubed it), add it in and let it continue to simmer for about 10-15 minutes, and that’s it! I served mine over white basmati rice with fresh lime juice and cilantro, enjoy!
This dish is:
- Quick and Easy
Pin this for later!
- 1 Block Extra-Firm Tofu (I bought mine already cubed!)
- 3/4 Cup + 2 Tbsp Coconut Milk
- 3/4 Cup Frozen Spinach
- 1 White Onion
- 1 Bell Pepper
- 2 Tsp Red Thai Curry Paste
- 2 Tsp Curry Powder
- 1/2 Cup Low-Sodium Veggie Stock
- 1 Can Chickpeas
- 1 Lime + more to top if desired
- 3/4 Tsp Salt
- 1/4 Tsp Pepper
- Fresh Cilantro to top
- Add the chopped onion, the chopped bell pepper and a splash of veggie stock to a large pot and cook, over medium heat, until somewhat translucent and soft, about 5 minutes.
- Add coconut milk, spinach, curry paste, curry powder, veggie stock, lime juice, salt, pepper and chickpeas to pot. Bring to a light boil and reduce heat to low, allowing to simmer for about 15-20 minutes.
- Stir in cubed tofu, squeeze the juice of 1-2 limes and top with fresh cilantro! I served mine over white basmati rice.
Amount Per Serving: Calories: 324