Coconut Vegetable Curry with Tofu
A fragrant, mild coconut curry with sweet potato, bell pepper, green beans and seared tofu. Serve over jasmine rice with lime and cilantro.
This curry is our answer to the question of what to cook when the fridge is full of odds and ends. A spoonful of store-bought curry paste does most of the heavy lifting, fried in a little oil until fragrant, then simmered with coconut milk and broth into a silky sauce.
Sweet potato cooks down until tender and slightly thickens the sauce, while green beans and red bell pepper add color and crunch. Seared tofu cubes soak up the flavor. It is gentle enough for the whole family; add chili at the table for those who like heat.
Coconut Vegetable Curry with Tofu
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons neutral oil, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons red or yellow curry paste
- 1 can (13.5 oz) light coconut milk
- 1 cup low-sodium vegetable broth
- 1 medium sweet potato, peeled and cut into 3/4-inch cubes
- 1 red bell pepper, sliced
- 2 cups green beans, trimmed and halved
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- Cooked jasmine rice, cilantro and Thai basil, for serving
Method
- Heat 1 tablespoon of oil in a large, deep skillet over medium-high heat. Add the tofu and sear for 6 to 8 minutes, turning, until golden on several sides. Transfer to a plate.
- Add the remaining oil and the onion and cook for 4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.
- Add the curry paste and stir for 1 minute, until it darkens slightly and smells toasty.
- Pour in the coconut milk and broth and stir until smooth. Add the sweet potato and bring to a simmer.
- Cook, partially covered, for 10 to 12 minutes, until the sweet potato is almost tender.
- Add the bell pepper and green beans and simmer for 5 minutes more, until crisp-tender. Stir in the soy sauce, brown sugar and tofu.
- Finish with lime juice, taste for seasoning, and serve over rice topped with cilantro and basil.
Kitchen notes
- Curry pastes vary in heat. Start with 2 tablespoons if you are unsure and add more to taste.
- Fish sauce is not vegetarian; use soy sauce to keep the dish plant-based.
- Stir in a few handfuls of spinach at the end for even more greens.
Keeping & reheating
The curry keeps for up to 4 days in the fridge and tastes even better the next day. Freeze for up to 2 months without the rice; the tofu becomes a bit spongier but is still good.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
