I make a version of this super easy Tofu Coconut Curry all the time and thought it was about time I got my camera out, took some pics and got it on the blog for you all. If you’re vegan, plant based or simply looking to cut down on your meat consumption and love a good curry that’s speedy, this Tofu Coconut Curry will tick all the boxes.
I’ve been photographing for some amazing Indian bloggers recently and i’ve learnt a lot about how to make a good curry, but sometimes there really is a lot of spices and steps involved to get incredible flavour. This Tofu Curry Recipe is a healthier (without tons of oil or ghee) simpler, speedy version that works well for weeknights when you don’t have a lot of time to cook but want something comforting and tasty.
High protein vegan curry
Thanks to tofu (crispy… the only way to cook it in my book), chickpeas and quinoa this is a high protein vegan and plant based dinner. It will nourish, restore and fill you up, meaning you won’t need to reach for the cookies… well, unless you want to of course!
Ready in 30 minutes. I hope you enjoy it.
Tofu Coconut Curry
- 1 tbsp toasted sesame oil
- 1 block firm tofu, cut into 1 inch cubes
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, cut into diagonal rounds
- 3 cloves garlic, finely sliced
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/4 tsp paprika
- 3 cup stock
- 1/2 cup quinoa (I used red)
- 1 tin chickpeas, drained + rinsed (400g)
- 1 can coconut milk (400g)
- 50 g kale, chopped (optional)
- Salt + pepper to taste
- 1 tbsp olive oil
- 1/2 - 1 lemon
- 1/4 cup fresh coriander, chopped
- Pinch of chilli flakes
- Heat the sesame oil in a non-stick frying pan. Season the tofu with salt and pepper and pan fry until golden on all sides. Open to bake in the oven (200C / 180 fan for about 50 minutes until golden if you prefer.) Set aside.
- Meanwhile, heat 1 tbsp of olive oil in a large soup pan. Add the onions and carrots and cook for 3 minutes. Add 2 cloves of garlic and cook for 1 more minute.
- Add the spices, stock and quinoa. cook on a medium low heat for about 15 minutes until the quinoa is cooked and the sauce thickens. Add the coconut milk, chickpeas, kale and tofu and warm through for about 2 minutes. (option to add the tofu just on top if you prefer but warm it up first). Season to taste with salt and pepper.
- Fry remaining garlic clove slices in 1 tbsp of olive oil (about 1 minute until crisp.
- Squeeze over fresh lemon and sprinkle with coriander, garlic clove with the oil and chilli flakes to serve.