Vegetarian Curry Dinner
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Vegetarian Curry Dinner
This vegan coconut curry is an aromatic journey, transforming simple vegetables and tofu into a rich, deeply satisfying dinner. It’s ready in under 45 minutes, hinging on the perfect balance of creamy coconut milk and fragrant red curry paste. This adaptable recipe is ideal for a quick weeknight meal or a relaxed weekend feast, promising a taste of Southeast Asian comfort.
I first fell for the allure of a good coconut curry while traveling, captivated by the way its fragrant steam could fill a room with warmth. It has since become my steadfast companion for busy evenings when I crave something both nourishing and deeply flavorful. I love how its creamy profile pairs beautifully with simpler sides, creating a complete and comforting meal with minimal effort. For a different but equally satisfying plant-based meal, you might also enjoy this spaghetti squash pad thai or a hearty vegetable grain bowl.
Why This Curry Captivates Every Time
- Effortless Elegance: This one-pot wonder minimizes cleanup while maximizing complex, from-scratch flavor.
- Creamy Dreamy Texture: Full-fat coconut milk creates an irresistibly luxurious and velvety sauce.
- Weeknight Warrior: From prep to plate, a comforting, healthy vegan dinner is ready in under an hour.
- Endlessly Adaptable: Easily swap vegetables or adjust the spice level to suit your personal taste.
Ingredients for Perfect Vegan Coconut Curry
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Coconut Oil: Forms the aromatic base and adds a subtle, nutty sweetness.
- Yellow Onion: Finely chopped to melt into the sauce, creating a savory foundation.
- Garlic & Ginger: Freshly minced and grated for a pungent, fragrant kick.
- Red Curry Paste: The heart of the flavor; toasting it unlocks its full complexity.
- Full-Fat Coconut Milk: Essential for a rich, creamy texture that clings to the tofu and vegetables.
- Vegetable Broth: Thins the sauce to the perfect, spoonable consistency.
- Soy Sauce & Brown Sugar: A dash of each balances salty and sweet notes.
- Firm Tofu: Pressed and cubed to absorb the sauce while holding its shape.
- Red Bell Pepper & Broccoli: Adds vibrant color and a satisfying tender-crisp bite.
- Fresh Basil: Stirred in at the end for a bright, herbal finish.
Easy Vegan Coconut Curry
Make this easy vegan coconut curry with tofu in just 45 minutes. Creamy coconut milk, red curry paste, and fresh vegetables create a flavorful plant-based dinner.
Equipment
- large Dutch oven or heavy-bottomed pot
- whisk
- measuring spoons
- knife
- cutting board
- measuring cups
Ingredients
- 1.5 tbsp coconut oil
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp red curry paste
- 1 can full-fat coconut milk 13.5 ounce
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 pound firm tofu pressed and cubed
- 1 large red bell pepper sliced into thin strips
- 1 large head broccoli cut into small florets
- 0.5 cup fresh basil leaves roughly chopped
- cooked jasmine rice for serving
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium heat until shimmering. Add the finely chopped onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until the mixture is very fragrant.
- Stir in the red curry paste and cook for 1 minute to toast the spices. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar, using a whisk to fully combine everything into a smooth, uniform sauce.
- Gently add the cubed tofu and sliced red bell pepper to the pot. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
- Uncover the pot and add the broccoli florets. Simmer for an additional 5 to 7 minutes, uncovered, until the broccoli is bright green and tender-crisp. Stir in the fresh basil just before serving over cooked jasmine rice.
Notes
Serve over cooked jasmine rice. Pressing the tofu beforehand helps it absorb more flavor and improves its texture.
Make This Vegan Curry Your Own
- Protein Swap: Replace tofu with chickpeas or cubed sweet potatoes for a different twist.
- Spice Level: Adjust the heat by using more or less red curry paste to suit your preference.
- Vegetable Variations: Try adding snap peas, spinach, or sliced carrots for more color and nutrition.
Tips for a Flawless Curry Every Time
- Toast the Paste: Gently cooking the red curry paste for a minute deepens its flavor significantly.
- Press Your Tofu: Ensuring the tofu is well-pressed helps it absorb more sauce and improves its texture.
- Don’t Overcook the Broccoli: Add it last to maintain its vibrant green color and pleasant crunch.
- Taste and Adjust: Right before serving, taste the sauce and adjust seasoning with more soy sauce or a squeeze of lime. For another creamy, vegetable-forward dish, explore this creamy roasted cauliflower soup.
How to Store and Reheat Your Curry
- Store: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator.
- Reheat: Gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through.
- Make-Ahead Tip: The entire curry can be made a day ahead, often tasting even better as the flavors meld. It’s a fantastic option for meal prep, much like preparing a vegan Thanksgiving pot pie in advance.
Frequently Asked Questions
Can I use light coconut milk in vegan curry?
You can, but the sauce will be noticeably less rich and creamy. Full-fat coconut milk provides the luxurious texture that makes this dish so satisfying. If you use light coconut milk, you may want to simmer the sauce a bit longer to help it thicken.
What can I use instead of tofu in coconut curry?
Chickpeas, lentils, or diced potatoes are excellent protein alternatives. For a different vegetable curry experience, try adding hearty vegetables like cauliflower or squash. They all absorb the coconut milk sauce beautifully and make for a filling meal.
How do I make my coconut curry thicker?
Let the curry simmer uncovered for a few extra minutes to allow the sauce to reduce naturally. For a quick thickener, you can create a slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering curry.
Is red curry paste always vegan?
Not always. Some traditional Thai red curry pastes contain shrimp paste or fish sauce. Always check the ingredient list to ensure you’re using a vegan-certified or clearly labeled vegetarian red curry paste for this recipe.
More Comforting Vegan Dishes to Try
Why This Vegan Coconut Curry Will Become a Staple
With its creamy texture and complex layers of flavor, this vegan coconut curry is the kind of meal that invites you to slow down and savor each spoonful. It proves that a healthy vegan dinner can be both deeply comforting and incredibly elegant. I hope it brings as much warmth to your table as it does to mine.
