Tofu Coconut Curry

    40 minutes

    A lovely Thai style vegetarian curry based on coconut milk. Super healthy and especially good on cold winter days. Serve with white rice.


    Victoria, Australia
    3 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 3cm fresh ginger, grated
    • 1 clove garlic, chopped
    • 1 teaspoon mustard seeds
    • 1 tablespoon curry powder
    • 400ml coconut milk
    • 1 cup (250ml) vegetable stock
    • 500g pumpkin, peeled and cubed
    • 1 carrot, cubed
    • 200g cauliflower, cut into florets
    • 150g green beans
    • 150g fried tofu, sliced

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a heavy saucepan. Add ginger, garlic, mustard seeds and curry powder and cook about one minute until they become aromatic.
    2. Add coconut milk and vegetable stock and bring to a simmer.
    3. Add pumpkin and carrot and cook for 10 minutes. Add the cauliflower and beans and cook for 5 minutes. Add the tofu and cook another five minutes or until all the vegetables are done.

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