Name: Hearty Vegan Coconut Curry & Golden Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon canola oil; 3 cups broccoli florets; 1 1/2 cups sweet potato, peeled and cubed; 14 oz full-fat coconut milk; 1 teaspoon red curry paste; 1 handful fresh spinach; salt to taste; 12 oz firm tofu, cubed; 1 teaspoon ground cumin; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1 teaspoon paprika

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

Indulge in this Hearty Vegan Coconut Curry featuring golden crispy tofu, tender sweet potato, and bright broccoli florets, all cooked in rich coconut milk with red curry paste. Enjoy the enticing flavors with a side of steaming basmati rice for a satisfying weeknight meal.

Soybeans

Gluten Free

Lactose Free

Vegetarian

Vegan

Oils

milliliter

canola oil

Fresh Vegetables

gram

broccoli florets

sweet potato

Non Dairy Milk

coconut milk

Sauces

red curry paste

spinach

Seasonings

salt

Meat Alternatives

firm tofu

ground cumin

Flour & Meal

cornstarch

paprika

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Vitamin A

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Pumpkin Chickpea Coconut Curry in a Hurry

Celebrate the flavors of fall with this deliciously warm and cozy Autumn Delight Pumpkin & Lentil Coconut Curry. This nutritious and comforting meal features red lentils, pumpkin, and creamy coconut milk, delicately spiced for the perfect well-rounded dish on chilly evenings.

Autumn Delight Pumpkin & Lentil Coconut Curry

This Quick Cauliflower Coconut Curry is a delicious and simple one-pot meal featuring cauliflower, green peas, diced tomatoes, and rich coconut milk. Aromatic spices create a mouthwatering vegan and gluten-free curry that’s ready in just 20 minutes. Make this dish a low-carb option by skipping the green peas.

Quick Cauliflower Coconut Curry

Sink your teeth into this delicious and comforting one-pot Hearty Keto Coconut Curry Beef, made with tender beef pieces simmered in a creamy coconut curry sauce. Served with cauliflower rice or low-carb naan, this recipe will become a favorite in no time!

Hearty Keto Coconut Curry Beef

Hearty Vegan Coconut Curry & Golden Tofu

Baking Goods

Produce

Dairy

Condiment & Toppings

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/hearty-vegan-coconut-curry-golden-tofu-2706116-2.jpeg

In a large bowl, combine the cubed tofu, cornstarch, and 1/4 teaspoon salt, tossing gently to coat.

Heat the canola oil in a large pan over high heat, then add the coated tofu cubes. Cook until browned and crispy on all sides. Remove the tofu from the pan and set aside.

Steam the broccoli florets until just tender, and cook the sweet potato cubes in a separate pot with water until soft.

Drain the sweet potato, then add it along with the steamed broccoli and fresh spinach to a large pan over medium heat. Cook until the spinach has wilted.

Lower the heat before adding the coconut milk, red curry paste, ground cumin, and paprika to the pan. Stir well to dissolve the curry paste.

Heat the curry until warmed through, then season with salt to taste.

Gently stir in the crispy tofu, taking care not to break the cubes.

Serve the curry hot with a side of basmati rice.

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