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Vegan curry with crispy tofu and seasonal vegetables in coconut sauce.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Press the tofu between paper towels for 15 minutes to remove excess moisture, then cut into 2cm cubes
Heat coconut oil in a large pan over medium heat and sauté minced garlic and ginger for 1 minute until fragrant
Add curry paste and cook for 2 minutes, stirring constantly to release the aromatic flavors
Pour in coconut milk and vegetable broth, then bring to a gentle simmer
Add the tofu cubes and all vegetables except spinach, simmering for 12 minutes until vegetables are tender
Stir in spinach, lime juice, and soy sauce, cooking for 2 more minutes
Season with salt and pepper to taste, then serve hot over jasmine rice or with naan bread
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