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Easy Vegan Coconut Curry with Tofu
Easy Vegan Coconut Curry with Tofu
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious vegan coconut curry with tofu, bursting with flavor from fresh veggies and aromatic spices, perfect with rice or noodles.
Ingredients:
  • salt to taste
  • 1 medium sweet potato, cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 (8 ounce) container extra-firm tofu, drained and cubed
  • 1 cup frozen peas
  • 1.5 tablespoons curry powder, or to taste
  • 1 teaspoon ground cumin
  • 5 leaves fresh basil, cut into strips
  • 1 (14 ounce) can coconut milk
  • 1 small red bell pepper, cut into strips
  • 1 small green bell pepper, cut into strips
  • 1 small yellow bell pepper, cut into strips
  • 1 bunch cilantro, chopped
Instructions:
  • Set up a steamer in a saucepan, filling water to just below the steamer. Boil the water. Add sweet potatoes, cover, and steam until tender with a slightly firm texture, for about 10 to 15 minutes.
  • In a hot wok or frying pan, saute onions in oil until tender, about 5 minutes. Next, add tofu and brown for 5 to 7 minutes. Stir in sweet potatoes, peas, curry powder, brown sugar, cumin, cinnamon, and salt.
  • Sprinkle basil over the mixture. Gradually drizzle in coconut milk, stirring gently. Lower the heat and allow it to simmer until it thickens, approximately 20 minutes. Garnish with bell peppers and cilantro before serving.

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