Description
A flavorful and nutritious vegetarian tofu coconut curry featuring a medley of fresh vegetables, warming spices, and creamy coconut milk. This hearty dish combines sweet potatoes, cauliflower, bell peppers, and carrots with protein-rich tofu, all simmered in a fragrant curry sauce made vibrant with garlic, ginger, and jalapeño for a touch of heat. Perfect for a satisfying weeknight meal that’s both comforting and wholesome.
Ingredients
Scale
Main Ingredients
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 jalapeño, diced
- 1 medium sweet potato, diced into 1 inch cubes
- ½ head of cauliflower, cut into small florets (about 2–3 cups)
- 1 bell yellow or orange pepper, diced
- 2 carrots, thinly diced or chopped
- 1 package firm or extra firm tofu, cubed
Spices and Seasonings
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
Liquids and Extras
- 1 (15 oz) can lite coconut milk
- ½ cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
To Garnish
- Cilantro
- Extra cashews
Instructions
- Heat the oil: In a large skillet or pan, warm 1 tablespoon of virgin coconut oil over medium heat until melted and shimmering.
- Sauté aromatics: Add minced garlic, grated ginger, and diced jalapeño to the pan. Cook, stirring frequently, for 2-3 minutes until fragrant and softened, taking care not to burn the garlic.
- Add vegetables: Incorporate the diced sweet potato, cauliflower florets, bell pepper, and carrots into the pan. Stir well to combine with the aromatics and cook for about 5 minutes, allowing the vegetables to begin softening.
- Mix spices: Sprinkle curry powder, turmeric, cumin, ground cinnamon, and salt over the vegetables. Stir thoroughly to coat everything evenly in the spices, cooking for an additional minute to toast the spices and deepen their flavor.
- Add liquids and tofu: Pour in the lite coconut milk, tomato sauce, and vegetarian broth. Add the cubed firm tofu to the pan as well. Stir gently to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the sweet potatoes and other vegetables are tender and the flavors have melded together.
- Finish with cashews: Stir in the ground roasted cashews to add creaminess and texture to the curry. Cook for another 2-3 minutes, allowing the flavors to fully integrate and the sauce to thicken slightly.
- Garnish and serve: Remove from heat and garnish with fresh cilantro and extra cashews. Serve hot over rice or with naan for a complete meal.
Notes
- For a spicier curry, add an extra jalapeño or a pinch of chili flakes.
- Use firm or extra firm tofu to ensure it holds its shape during cooking.
- Ground roasted cashews add richness; if unavailable, substitute with almond butter or omit altogether.
- Vegetarian broth can be replaced with vegetable broth or water with a pinch of vegetable bouillon.
- This curry tastes even better the next day after the flavors have had more time to meld.
