Tofu Coconut Curry

Tofu Coconut Curry


2 people made this

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

Cathie Victoria, Australia

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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