Vegan coconut curry
- December 2019
- 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.
- Vegan recipes
- Vegetarian recipes
- 24.3g (9.1g saturated)
- 12.6g (5.6g sugars)
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.
Rate & review