Imagine a bowl overflowing with vibrant colors and intoxicating aromas – tender vegetables bathed in a creamy, fragrant coconut sauce, punctuated by the satisfying crunch of perfectly crisp tofu. That’s exactly what you get with this Coconut Vegetable Curry with Crispy Tofu. The first bite will send your taste buds soaring!
This vegetarian curry is more than just a delicious meal; it’s a culinary adventure-ready in just 30 minutes. My fondest memories involve whipping up a large batch on chilly weeknights, the warmth of the spices filling the house, and bringing everyone together. Even the self-proclaimed meat lovers in my family can’t resist a second helping.
What makes this recipe special? The balance of textures and flavors. The creamy coconut milk is offset by the curry paste’s heat, the vegetables’ sweetness, and the salty crunch of the tofu. This recipe is perfect for a quick weeknight dinner, a satisfying lunch, or even a potluck gathering. This hearty vegetarian curry is truly the ultimate comforting and flavorful dish. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Ready in 30 Minutes: Perfect for busy weeknights.
- Flavor Bomb: A delectable combination of sweet, savory, spicy, and creamy notes.
- Crispy Tofu Delight: Provides a satisfying textural contrast to the tender vegetables.
- Super Versatile: Use whatever vegetables you have on hand.
- Easy Tofu Prep: Achieving perfectly crispy tofu is simpler than you think.
- Plant-Based Powerhouse: A nutritious and satisfying vegetarian option.
Ingredients Breakdown
Let’s talk ingredients! The heart of this Coconut Vegetable Curry with Crispy Tofu is, of course, the vegetables. I love using broccoli florets, bell peppers (any color!), and sweet potatoes for their vibrancy and flavor. Feel free to substitute with other favorites like cauliflower, green beans, or spinach. The fresher the vegetables, the better the final dish will taste. Aim for firm, brightly colored produce.
Coconut milk provides a creamy base. Full-fat coconut milk is essential for achieving the right richness and texture; light coconut milk will yield a thinner curry. You can find it in most grocery stores in the international aisle.
The curry paste is where the magic happens! Red curry paste offers the best balance of flavor and heat for this vegetarian curry. You can adjust the amount to your preference. Look for a reputable brand without any artificial additives. Green curry paste can also be used for a different flavor profile or even yellow curry paste for a milder dish.
Firm or extra-firm tofu is key for achieving that satisfying crispness. Pressing the tofu before cooking removes excess water, ensuring it gets wonderfully golden brown. Don’t skip this step! If you can’t find tofu, try using chickpeas for a different protein punch, that perfectly complements the curry flavor.
Kitchen Tools Needed
Before we get started, let’s gather our tools! To make this delicious vegetarian curry, you’ll need:
- Large skillet or wok
- Cutting board
- Sharp knife
- Tofu press (alternatively, use paper towels and heavy books)
- Measuring cups and spoons
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How To Make This Vegetable Curry
Alright, let’s dive into making this Coconut Vegetable Curry with Crispy Tofu!
- Press the Tofu: Wrap your tofu in paper towels and place a heavy object on top (like a book) for at least 30 minutes to remove excess water. This is crucial for crispy tofu!
- Prep the Tofu: Cut the pressed tofu into 1-inch cubes and toss with a tablespoon of cornstarch, salt, and pepper. Make sure the tofu is evenly coated.
- Crisp the Tofu: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy on all sides. This should take about 8-10 minutes. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining oil. Add the chopped onion and sauté until softened, about 3-5 minutes.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute, stirring constantly, until fragrant. This helps bloom the spices.
- Introduce Vegetables: Add the broccoli florets, bell peppers, and sweet potato to the skillet. Sauté for 5-7 minutes, stirring occasionally, until slightly softened.
- Simmer in Coconut Milk: Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the vegetables are tender. The Dietary benefit here is that we control the amount of salt used.
- Bring Tofu Back: Gently stir the crispy tofu into the coconut milk broth.
- Flavor Boost: Add the soy sauce (or tamari), and lime juice. Taste and adjust seasonings as needed.
- Serve immediately and garnish it with fresh cilantro and sesame seeds. This Coconut Vegetable Curry is now ready to be devoured! The best main dishes are the ones packed to the brim with flavor!
Pro Tips for Success
- Pressing is Key: Don’t skip pressing the tofu. It’s the secret to achieving a perfectly crispy texture.
- Don’t Overcrowd the Pan: When frying the tofu, make sure not to overcrowd the pan. Work in batches if necessary to ensure even browning.
- Spice Adjustment: Start with a smaller amount of curry paste and add more to taste. Remember, you can always add more heat, but you can’t take it away!
- Make Ahead: The curry base (without the tofu) can be made ahead of time and stored in the refrigerator for up to 3 days. Add freshly cooked tofu just before serving.
- Final Flourish: A squeeze of fresh lime juice brightens the flavors just before serving.
Variations and Dietary Swaps
- Gluten-Free: Use tamari instead of soy sauce to ensure the recipe is gluten-free.
- Vegan: This recipe is naturally vegan!
- Seasonal Vegetables: Swap out the vegetables based on what’s in season. Butternut squash in the fall, asparagus in the spring – the possibilities are endless!
- Seafood Curry: Add shrimp, scallops, or fish for an alternative to tofu. This is technically no longer a vegetarian curry, but it’s still delicious!
Serving Suggestions
- Rice, Please!: Serve over fluffy basmati rice, brown rice, or quinoa.
- Garnish Galore: Top with fresh cilantro, chopped peanuts, sesame seeds, or a drizzle of sriracha.
- Naan Bread: Serve with warm naan bread for dipping into a flavorful sauce.
- Refreshing Drink: Pair with a cool glass of coconut water or iced green tea to balance the spice.
- As a Party Dish: This vegetarian curry makes a great addition to any buffet or family-style dinner.
Storage and Reheating
Leftover Coconut Vegetable Curry with Crispy Tofu can be stored in an airtight container in the refrigerator for up to 3 days. The tofu may lose some of its crispness, but the flavor will still be amazing. Reheat gently in a skillet or microwave until heated through.
I’m absolutely head-over-heels for this Coconut Vegetable Curry with Crispy Tofu! It’s a flavorful, satisfying, and surprisingly easy way to get a delicious and nutritious meal on the table. I hope this vegetarian curry becomes a favorite in your household, too.
What variations are you excited to try? Let me know in the comments below! Don’t forget to rate the recipe and share your creations on social media using #CulinaryCraving. Follow us on Instagram and Facebook for more delicious recipes and inspiration!
Related Recipes
- Creamy Tomato & Spinach Pasta: Comfort in a bowl!
- Black Bean Burgers with Chipotle Mayo: A flavorful vegetarian burger option.
- Lentil Soup with Roasted Vegetables: A hearty vegetarian soup that is often served with a side of vegetarian curry for a complete meal.
Frequently Asked Questions
RECIPE CARD INFORMATION
Coconut Vegetable Curry with Crispy Tofu
Ingredients
- 1 block 14 ounces extra-firm tofu, pressed
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil divided
- 1 medium onion chopped
- 2 tablespoons red curry paste
- 1 head broccoli cut into florets
- 1 red bell pepper chopped
- 1 sweet potato peeled and cubed
- 1 can 13.5 ounces full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lime juice
- Fresh cilantro chopped, for garnish
- Sesame seeds for garnish
Instructions
- Wrap tofu in paper towels and press for 30 minutes. Cut into 1-inch cubes and toss with cornstarch, salt, and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden brown and crispy. Remove from skillet and set aside.
- Add remaining oil to skillet. Add onion and sauté until softened. Stir in curry paste and cook for 1 minute.
- Add broccoli, bell pepper, and sweet potato. Sauté until slightly softened.
- Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cook until vegetables are tender.
- Stir in crispy tofu, soy sauce, and lime juice. Taste and adjust seasonings.
- Serve over rice and garnish with cilantro and sesame seeds.
Notes
- Calories: 450
- Protein: 20g
- Fat: 30g
- Carbohydrates: 30g
- For extra flavor, add a pinch of red pepper flakes for extra heat.
- Feel free to substitute the vegetables with your favorites.
- To make it sweeter, add a bit of brown sugar or maple syrup.
