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45 mins

Yellow Vegetable & Tofu Curry (Vegan)
Impress your friends and family with this delicious vegan curry! The vegetables seriously melt in your mouth, making you want to come back for seconds. It sounds like a complicated recipe due to the amount of ingredients, but it's basically just a ton of veggies, spices, and coconut milk. Serve this over cooked white rice, noodles, or eat the curry by itself!

Posted by Sarah Ottino Published See Sarah Ottino's 7 projects »

  • Step 1

    - 1/2 block (8 oz) of extra firm tofu, pressed
    - 1 tbsp vegan butter
    - 1/2 white onion
    - 2 cups baby bella mushrooms
    - 1/2 red bell pepper
    - 1/3 head of cauliflower
    - 30 oz of light coconut milk
    - 2-3 tbsp curry powder
    - 1 tsp ginger powder
    - 1 tsp turmeric
    - 1 tsp garlic powder
    - 1 tsp ground coriander
    - 1 tsp fresh lemon juice
    - Cilantro for topping
    - Sriracha for topping
    - White rice, cooked

  • Step 2

    - Start with the tofu. First, press your tofu to remove as much liquid as possible. Wrap in a kitchen towel, then place a weight on top (like a dinner plate). Let it sit for about 5 minutes.
    - Meanwhile, prep your veggies by chopping everything into bite-size pieces.

  • Step 3

    - Heat a large sauce pan on medium heat.
    - Add the onion and vegan butter to the hot pan.
    - Cook for 3-4 minutes to soften the onion.
    - Add in the rest of your veggies: mushrooms, pepper, cauliflower.
    - cook for 4-5 minutes or until the cauliflower begins to soften.
    - Add in the coconut milk and spices, and bring to a low boil.

  • Step 4

    - As soon as it reaches a low boil, reduce the heat, then cover and simmer (stirring occasionally) for about 10-15 minutes or until the cauliflower is very soft.
    - Remove from heat and let it cool for a few minutes.
    - Taste and add any additional spices if needed.

  • Step 5

    - Serve over a bed of white rice and top with some fresh cilantro. Top with some sriracha if you'd like to add some spice.

  • Step 6

    - Store in an air-tight container in the fridge for up to 7 days.
    - I'd recommend storing the rice and curry separately as the rice will absorb the liquid in the curry.
    - The curry will tend to thicken as it sits in the fridge. Add a splash of coconut milk when you re-heat it to get it back to a thinner consistency if desired.

  • Step 7

    Curry without rice:
    - Servings: 5
    - Calories: 304
    - Total Fat: 24g
    - Carbs: 63g
    - Protein: 8g

    With 1 cup of white rice per serving:
    - Servings: 5
    - Calories: 509
    - Total Fat: 24g
    - Carbs: 108g
    - Protein: 12g

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