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.