Go Back
Vegetables and tofu curry in a bowl

Broccoli, carrot, potato and tofu curry

Quick and easy recipe to make at home! Made with simple ingredients and yet tasty, healthy and delicious at the same time. Plus it's vegan.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 1 tbsp vegetable oil to fry the tofu
  • 150 g firm tofu cut into 1 cm pieces
  • 2 tbsp coconut oil to fry garlic and ginger
  • 3 minced garlic cloves
  • 1 small piece of ginger 2 cm
  • 1 can of coconut milk 400 ml
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp red chili flakes
  • curry leaves optional
  • 1 tsp salt
  • 200 g broccoli florets
  • 130 g carrots cut in 1 cm pieces
  • 250 g potatoes cut in 2 cm pieces

Instructions
 

  • In a wok or large sauce pan add the vegetable oil and, when it’s hot, add the tofu cubes; fry on medium heat until tofu turns golden; take the tofu out of the wok and set aside;
  • Add the coconut oil in the wok; when it’s hot,add the garlic and fry it for 30 seconds on medium heat;
  • Add the ginger and fry for another 30 seconds,until fragrances combine;
  • Pour in the coconut milk and add the curry powder, turmeric powder, chili flakes, salt and curry leaves (if using); stir well until the spices are completely incorporated (no lumps); bring it to a boil;
  • Add vegetables, fried tofu and ¾ cup of water; cover with a lit and let it cook for 10-12 minutes until vegetables become crisp, then turn off the heat;
  • Put the curry in large bowls and enjoy!

Notes

  1. It’s not mandatory to fry the tofu, so you can skip this step;
  2. If the coconut milk is not of high quality, chances are that you find a bit of oil in the can on top of the cream. I would take it out before adding the milk to the curry so that you don’t end up with an oily dish (you can use it to fry the garlic and the ginger). You can store the coconut milk can in the fridge the night before; this way, if there’s any oil, it will surface and harden, which makes it much easier to take it out of the can;
  3. Make sure you don’t overcook the vegetables; it’s much better to serve them a bit crisp than all mushy;
  4. I’d rather serve the curry immediately, otherwise the vegetables will get a bit too soft.
  5. If you want to save a bit in the fridge for the next couple of days, I recommend preparing more coconut sauce (use two cans and double the quantity of spices) and storing it in an airtight container; thus, next time you’re in the mood for a curry, just bring the sauce to a boil and throw in some fresh vegetables.
Keyword coconut milk, curry, indian food, tofu, vegan curry, vegetables