Ready for something different? This quick and easy yet tasty vegetarian curry is sure to please the whole family and become a firm favourite.
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Tofu and Vegetable Curry
Description
Ready for something different? This tasty vegetarian curry is sure to please.
Ingredients
4 – Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 – 14-oz. package firm or extra-firm tofu, patted dry, cut into ½” cubes
Salt
2 medium onions, coarsely chopped
1/2 cup cup red curry paste
2 large zucchini, cut into ½” pieces
1 large or 2 small Japanese eggplant, cut into ½” pieces
8 oz. green beans, trimmed, cut into 1” pieces
113.5-oz. can unsweetened coconut milk
Instructions
Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with salt.
2.
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk.
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
- Category: Dinner
- Cuisine: vegan
Nutrition
- Serving Size: 4
