If you’re on the hunt for a comforting, flavor-packed dish that’s also hearty and wholesome, let me introduce you to my favorite Vegetarian Tofu Coconut Curry Recipe. This recipe has quickly become a staple in my kitchen because it strikes the perfect balance between creamy coconut, warming spices, and satisfying veggies. Whether it’s a busy weeknight or you’re craving something cozy to share, you’re going to love how this curry comes together so effortlessly and tastes even better the next day.
Why You’ll Love This Recipe
- Rich, Creamy Texture: Thanks to the coconut milk and ground cashews, the curry boasts a luscious, silky sauce that coats every veggie and tofu cube beautifully.
- Simple Yet Flavorful Spices: The blend of curry powder, turmeric, cumin, and a hint of cinnamon adds depth without overwhelming your palate.
- Hearty and Nourishing: Sweet potatoes, cauliflower, and carrots make this curry a comforting meal that fills you up without heaviness.
- Vegetarian and Protein Packed: Tofu steps in as a perfect plant-based protein, soaking up the curry flavors and providing satisfying texture.
Ingredients You’ll Need
Every ingredient here plays a role, whether it’s for flavor, nutrition, or texture. I always recommend using fresh ginger and garlic—they just elevate the curry more than you’d expect. Also, picking firm or extra-firm tofu ensures it holds up perfectly without crumbling into the sauce.
- Virgin coconut oil: Adds a subtle tropical aroma that’s an authentic base for coconut curries.
- Garlic: Minced fresh for that punch of flavor.
- Fresh ginger: Grated for bright, zesty notes that balance the richness.
- Jalapeño: A little heat to keep things lively—I adjust based on how spicy you like it.
- Sweet potato: Cubed for sweetness and creaminess once cooked.
- Cauliflower florets: These soak up the sauce while adding bulk and nutrition.
- Yellow or orange bell pepper: Adds natural sweetness and a pop of color.
- Carrots: Thinly diced to soften quickly and blend flavors.
- Curry powder: The star spice blend for that classic curry flavor.
- Turmeric: Earthy and vibrant—plus, it’s great for health.
- Cumin: Warm and slightly smoky depth.
- Ground cinnamon: Just a hint for complexity without overpowering.
- Salt: Balances and enhances overall flavors.
- Lite coconut milk: Creates that creamy texture without being too heavy.
- Tomato sauce: Adds a subtle tang and richness.
- Vegetarian broth: Helps build a flavorful base.
- Roasted cashews, ground: Secret ingredient for natural creaminess and a nutty edge.
- Firm or extra firm tofu: Cubed and ready to absorb all the curry flavors.
- Cilantro and extra cashews (for garnish): Freshness and crunch to finish.
Variations
I love that this Vegetarian Tofu Coconut Curry Recipe is super adaptable to whatever you have on hand or your personal preferences. Over time, I’ve played around with different veggies and spice levels—you’ll find it easy to make it your own.
- Spicy Upgrade: When I want more heat, I toss in extra diced jalapeños or a pinch of cayenne; it kicks the warmth up without stealing the spotlight from the coconut.
- Vegetable Swap: Feel free to swap cauliflower for broccoli or add snap peas for a fresh crunch—my go-to when shopping seasonally.
- Protein Swap: I’ve tried chickpeas here instead of tofu for a chunkier texture and got rave reviews from friends.
- Make it Gluten-Free: Ensure your vegetarian broth is gluten-free, and you’re good to go; no adjustments needed.
How to Make Vegetarian Tofu Coconut Curry Recipe
Step 1: Sauté Your Aromatics and Veggies
Heat the virgin coconut oil in a large pot over medium-high heat. Once shimmering, toss in the minced garlic, freshly grated ginger, and diced jalapeño. You’ll want to stir constantly here to avoid burning, cooking just until fragrant—about 1-2 minutes. Then add your diced sweet potato, cauliflower florets, diced bell pepper, and chopped carrots. Stir them well to coat in the oil and spices that are about to come. I love sautéing for around 10 minutes until the carrots start softening because this step builds that nice depth of flavor right from the start.
Step 2: Add the Spices
Now sprinkle in your curry powder, turmeric, cumin, ground cinnamon, and salt. Stir everything well to coat the vegetables in this lovely warm spice blend. You’ll notice the kitchen starts to smell incredible right here. This is also where you can taste and tweak the seasoning if you want a bolder or milder curry.
Step 3: Pour in the Creamy Liquids and Cashews
It’s time for the magic—add the lite coconut milk, tomato sauce, vegetarian broth, and ground roasted cashews. Stir everything together until you get a smooth, velvety consistency. The ground cashews might seem like a quirky addition, but trust me, they take the creaminess up a notch and make this curry ultra comforting.
Step 4: Gently Add Tofu and Simmer
Carefully add the cubed firm tofu, folding it in gently so the delicate cubes don’t break apart. Reduce the heat to low and let your curry simmer uncovered for about 20 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork. This slow simmer lets all those flavors marry beautifully. Just watch the heat so the curry doesn’t bubble too fiercely and break up the tofu.
Step 5: Serve with Fresh Cilantro and Cashews
Once the curry has thickened slightly and the veggies are tender, spoon it into bowls and sprinkle generously with fresh cilantro leaves and more whole roasted cashews for crunch. I like to grab some steamed jasmine rice or fluffy naan bread alongside, but more on serving ideas below!
Pro Tips for Making Vegetarian Tofu Coconut Curry Recipe
- Press Your Tofu: I recommend pressing your tofu for at least 20 minutes before cooking to remove excess moisture — this helps it soak up the curry flavors better and maintain a firm texture.
- Use Fresh Spices: Fresh curry powder and spices make a world of difference; I always keep mine in an airtight jar away from sunlight.
- Don’t Rush the Simmer: Let the curry simmer gently—this slow cooking helps the sweet potatoes soften perfectly and melds all the flavors beautifully.
- Watch the Heat: Too high heat can cause coconut milk to separate; keep the simmer low for a silky sauce.
How to Serve Vegetarian Tofu Coconut Curry Recipe
Garnishes
I always finish off this curry with a big handful of fresh cilantro—that herbaceous pop balances all the warm spices perfectly. Plus, sprinkling extra roasted cashews adds a satisfying crunch that contrasts the creamy sauce. If I have some lime wedges on hand, I squeeze a little fresh juice just before serving for a bright, fresh zing.
Side Dishes
My go-to pairing is fluffy jasmine rice or basmati rice to soak up that luscious sauce. I’ve also enjoyed it with warm naan or chapati bread for scooping. For a lighter side, steamed greens or a simple cucumber salad with lemon and salt add a fresh contrast that complements the curry’s richness.
Creative Ways to Present
For special occasions, I like serving this curry in individual mini coconuts or pretty ceramic bowls, garnished with edible flowers and a sprinkle of toasted coconut flakes to really impress guests. It also makes a colorful centerpiece when served family-style in a large, shallow dish surrounded by fresh herbs and wedges of lime.
Make Ahead and Storage
Storing Leftovers
I store leftover curry in airtight containers in the fridge, where it keeps beautifully for up to 4 days. In fact, I often find that the flavors intensify overnight, making it even tastier the next day.
Freezing
This curry freezes really well! Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The texture might soften a bit, especially the veggies, but it still tastes delicious and is perfect for meal prep or busy weeks.
Reheating
I gently reheat curry on the stovetop over low-medium heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. This keeps it creamy and prevents scorching. Microwave works in a pinch, but stovetop reheating brings the best flavor and texture back.
FAQs
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Can I use silken tofu instead of firm tofu in this recipe?
While silken tofu is softer and creamier, it doesn’t hold its shape well in curries like this one. I recommend sticking with firm or extra-firm tofu to ensure it stays intact during cooking and provides that nice bite.
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Is this curry spicy?
It’s mildly spicy thanks to the jalapeño and spices, but nothing too intense. You can always adjust the heat—add more jalapeño or cayenne for spice lovers, or omit the jalapeño for a gentler flavor.
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What can I substitute if I don’t have ground cashews?
If you don’t have ground cashews, you can try almond meal or even peanut butter to add creaminess, but the distinctive nutty flavor of cashews is tough to replace exactly. Another option is to skip it and add a bit more coconut milk for richness.
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Can I make this recipe oil-free?
Yes! You can sauté the aromatics and veggies in a splash of vegetable broth or water instead of coconut oil. The coconut oil adds flavor, but the curry will still be delicious without it.
Final Thoughts
This Vegetarian Tofu Coconut Curry Recipe has become one of those dishes I turn to when I want something that feels both nourishing and indulgent. It’s so satisfying to make, with simple ingredients coming together to create a bold flavor that always impresses family and friends. I hope you enjoy making it as much as I do—and that it becomes a go-to comfort meal in your kitchen, too!
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Vegetarian Tofu Coconut Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
A flavorful and hearty Vegetarian Tofu Cashew Coconut Curry featuring a blend of aromatic spices, fresh vegetables, and creamy coconut milk, simmered to perfection with firm tofu and crunchy cashews for a satisfying and nourishing meal.
Ingredients
Main Ingredients
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 jalapeño, diced
- 1 medium sweet potato, diced into 1 inch cubes
- ½ head of cauliflower, cut into small florets (about 2–3 cups)
- 1 bell yellow or orange pepper, diced
- 2 carrots, thinly diced or chopped
- 1 package firm or extra firm tofu, cubed
Spices and Seasonings
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
Liquids and Extras
- 1 (15 oz) can lite coconut milk
- ½ cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
To Garnish
- Cilantro
- Extra cashews
Instructions
- Sauté the Aromatics and Vegetables: Add coconut oil to a large pot and place over medium-high heat. Add minced garlic, grated ginger, diced jalapeño, sweet potato cubes, cauliflower florets, diced bell pepper, and chopped carrots. Sauté for 10 minutes, stirring frequently, until the carrots begin to soften.
- Add the Spices: Stir in curry powder, turmeric, cumin, ground cinnamon, and salt ensuring all vegetables are evenly coated with the spice mixture.
- Incorporate Liquids and Cashews: Pour in the lite coconut milk, tomato sauce, and vegetarian broth. Add the ground roasted cashews and stir the mixture until smooth and well combined.
- Simmer with Tofu: Gently add cubed tofu to the pot and stir carefully to avoid breaking. Reduce heat to low and simmer for 20 minutes or until the sweet potatoes and carrots are fork tender, allowing flavors to meld.
- Serve and Garnish: Serve the curry immediately, garnished with fresh cilantro and additional cashews for added texture and flavor.
Notes
- For a spicier curry, increase the amount of jalapeño or add chili flakes.
- You can substitute the sweet potato with butternut squash or pumpkin for variation.
- Use extra firm tofu for best texture that holds well in the curry.
- Ground cashews help thicken the curry; you can replace with ground almonds if preferred.
- This curry pairs well with steamed rice or warm naan bread.
- Refrigerate leftovers in an airtight container for up to 3 days; flavors develop further overnight.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 0 mg
