RECIPE: Thai-Inspired Coconut Curry with Tofu and Veggies

This Thai-inspired coconut curry with tofu is a rich, comforting, and completely plant-based dinner option. It's packed with vegetables, protein-rich tofu, and bold flavors from coconut milk, lime, and fragrant spices. This one-pot dish is simple to make and perfect for a cozy evening meal!

Key Points About the Recipe

• Creamy & Flavorful: This curry has a rich, coconut base with layers of flavor from ginger, garlic, and lime.

• High in Plant Protein: Tofu provides protein, while a variety of veggies add fiber and essential nutrients.

• Perfect for Leftovers: This dish tastes even better the next day, making it great for meal prep.

  
  

Health Benefits of Main Ingredients

• Tofu: A fantastic source of plant-based protein and calcium, tofu is filling and versatile.

• Coconut Milk: Rich in healthy fats, which give the curry its creamy texture and satisfying flavor.

• Veggies: Bell peppers, carrots, and greens provide vitamins A, C, and K, fiber, and antioxidants.

  
  

Recipe & Instructions

Ingredients

• 1 tbsp coconut oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 red bell pepper, sliced

• 1 large carrot, sliced

• 1 cup broccoli florets

• 1 cup spinach or kale

• 1 block (14 oz) firm tofu, cubed

• 1 tbsp red curry paste (adjust to taste)

• 1 can (13.5 oz) coconut milk

• 1/2 cup vegetable broth

• 1 tbsp soy sauce or tamari (for a gluten-free option)

• Juice of 1 lime

• Fresh basil or cilantro, for garnish

• Cooked rice or quinoa, for serving

  
  

Instructions

1. Prepare the Base:

   • In a large pot, heat the coconut oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.

   • Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

2. Add Vegetables & Tofu:

   • Add the bell pepper, carrot, broccoli, and tofu to the pot. Sauté for 5 minutes until veggies start to soften.

3. Make the Curry:

   • Stir in the red curry paste and cook for another minute to release the flavors.

   • Pour in the coconut milk and vegetable broth, stirring to combine.

   • Add the soy sauce or tamari and bring to a simmer.

4. Finish with Greens & Lime:

   • Add spinach or kale and cook for another 3-5 minutes until greens are wilted and curry is heated through.

   • Squeeze in the lime juice and taste, adjusting salt if necessary.

5. Serve:

   • Ladle the curry over a bed of rice or quinoa. Garnish with fresh basil or cilantro and lime wedges if desired.

     
     

Enjoy this creamy, satisfying, and nourishing Thai-inspired coconut curry as a wholesome vegan dinner. Interested in more ways to incorporate plant-based meals? Book a nutritional consultation and discover how to add variety and nutrition to your vegan lifestyle!

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