Vegan coconut curry

Vegan coconut curry
  • Time icon hands-on time 25 min, cooking time 25 min

This vegan coconut curry uses firm tofu for its ‘meatier’ texture and is jam-packed with fresh, zingy flavours from the curry leaves, coconut, tamarind and cumin.

Take a look at the tip (below) to find out how to put a Thai twist on this dish, next time. Or, check out our warming aubergine and tofu curry made with Greek yoghurt, mango chutney and roasted peanuts.

Nutrition: per serving

Calories
386kcal
Fat
24.3g (9.1g saturated)
Protein
25.3g
Carbohydrates
12.6g (5.6g sugars)
Fibre
7g
Salt
0.3g
Calories
386kcal
Fat
24.3g (9.1g saturated)
Protein
25.3g
Carbohydrates
12.6g (5.6g sugars)
Fibre
7g
Salt
0.3g

Ingredients

  • 2 tbsp light olive oil or coconut oil
  • 2 x 280g packs firm tofu, cut into chunks and dried on kitchen paper
  • 4 large spring onions, white and green parts sliced separately
  • 4 garlic cloves, crushed
  • 1-2 red chillies, sliced, to taste
  • 1 tbsp cumin seeds, bashed
  • 10 fresh or 15 dried curry leaves
  • 400ml half-fat coconut milk
  • 300ml chicken/vegetable stock (or simply use boiling water)
  • 175g frozen peas
  • 200g tenderstem broccoli
  • 1 tbsp tamarind paste, plus extra to drizzle

Method

  1. Heat the oil in a wide, heavy-based pan over a medium heat, add the tofu and brown for around 2-3 minutes on each side until golden. Remove from the pan and set aside.
  2. Add the chopped white parts of the spring onions, the garlic, half the chilli/es and all the cumin seeds to the pan, mix well and fry for 1 minute, then add the curry leaves and fry for another minute.
  3. Add the coconut milk and 200ml cold water (or veg stock if you have it), then simmer gently over a low-medium heat for 10 minutes, being careful not to let the curry boil or it will split. Add back the tofu, peas and broccoli, then cook for 5 minutes or so until just cooked. Stir in 1 tbsp tamarind paste, then cook for another 1-2 minutes.
  4. Serve sprinkled with the green parts of the spring onion and an extra drizzle of tamarind paste.

delicious. tips

  1. Next time, try our Thai-style tofu curry: fry 2 tbsp Thai green curry paste in a little oil in a large saucepan, add a batch of the coconut and tamarind tofu curry, then reheat until piping hot. Top with a large handful of roughly chopped fresh Thai basil or coriander to serve.

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