VEGAN THAI RED CURRY WITH TOFU AND VEGETABLES
One-pot Vegan Thai Red Curry with Tofu and vegetables is an easy weeknight dinner. This nutritious and comforting dinner comes together in less than 30 minutes and tastes amazing!
Provided by Ruchi
Categories Main Course
Time 20m
Number Of Ingredients 21
Steps:
- Begin by making a coconut-based curry. Heat oil in a pan. Add onion-ginger and garlic to the pan.
- Sauté for 2-3 minutes on a medium-low flame.
- Adjust the heat to the 'medium' setting and pour in the coconut milk. Stir in tomato paste, red curry paste, chili sauce, lime juice, brown sugar, soy sauce, sriracha sauce, and lime zest. Stir to combine.
- Add spices (salt, chili flakes, and black pepper) and mix to combine. Allow it to simmer on a medium flame.
- Next, comes the central part of the dish - tofu! Squeeze water out of tofu and cut tofu into small cube-shaped pieces, giving it an appealing look. Set aside.
- Now, add a large assortment of vegetables such as bamboo shoots, red and yellow bell pepper, onions, zucchini, and basil.PROTIP- I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds.
- Finally, add tofu into the curry. Allow it to simmer for 2-3 minutes letting the appetizing smell spread through the entirety of your house.
- Add fresh basil leaves and take the pan off the heat. PROTIP - If you prefer crunchy veggies, then I would suggest adding vegetables after tofu soaks in all the curry flavor. Add vegetables and allow it to simmer for a minute or two.
- Serve with white rice and enjoy.
Nutrition Facts : Calories 430 kcal, Carbohydrate 22 g, Protein 14 g, Fat 34 g, SaturatedFat 23 g, Sodium 478 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
VEGAN COCONUT RED CURRY
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
- For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
- Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
- Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
- Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
- For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.
EASY VEGAN COCONUT CURRY WITH TOFU
This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.
Provided by monsterclowngirl
Categories Everyday Cooking Vegan Main Dishes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
- Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g
EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES
You can use any vegetable combination for this vegan Thai curry. I usually just raid my fridge and use whatever needs to go. The cooking goes really fast, so it is best to do all the prep in advance. Do check the spiciness of your Thai curry paste before using it - there is a wide variety and you don't want to ruin your curry with too much curry paste. Better to start with a smaller amount and then add.
Provided by lilofrance
Categories Main Dish Recipes Curries Vegetarian
Time 49m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
- Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 13.7 g, Fat 25.3 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 19.2 g, Sodium 518.3 mg, Sugar 3.2 g
VEGAN COCONUT RED CURRY WITH TOFU AND VEGETABLES
Provided by Teenuja Dahari - veganlovlie.com
Time 1h20m
Number Of Ingredients 24
Steps:
- Place the kombu and water in a small saucepan and simmer with a gentle rolling boil for about 15 minutes. Remove saucepan from the heat and remove the kombu from the water (keep it for other recipes). Save the kombu infused water for later.
- In a saute pan, heat one tablespoon of oil in medium-high temperature. Add the diced potatoes and saute while stirring occasionally until almost cooked. Remove from the pan and set aside.
- If needed, add a little more oil to the same pan and place in the cubed tofu. Sprinkle with a little salt and saute while turning on all sides every now and then, until tofu is golden and crispy on the outside. Remove from the pan and set aside.
- Saute the cauliflower florets and courgette/zucchini in the same way, but separately and without salt, until they are half cooked. Remove from the pan and set aside.
- Blend all the sauce-mix ingredients together and set aside. If using the lemongrass tea, allow the tea to cool before adding to the blender.
- If the saute pan is deep enough to contain everything, you make continue to make the curry in the same pan.
- Heat 2 teaspoons of oil on medium temperature. Add the paprika, ground cumin, coriander seed powder and cardamom powder or pods. Toss and roast for about 10 seconds.
- Next, add the blended mixture and cook for a few minutes. Add the crushed tomatoes and whole kaffir lime leaves, and cook until reduced to a rather thick paste. Add the kombu water followed by the coconut milk. Add more water if needed to make more sauce.
- Toss in all the pre-cooked vegetables and tofu, and the two whole kaffir lime leaves. Stir gently to combine, taking care not to break the tofu.
- Season to taste. Then, simmer covered for about 12 - 15 minutes until all vegetables are cooked through and sauce has thickened.
- Taste and adjust seasonings if needed. Garnish with chopped coriander leaves/cilantro. Serve warm with fragrant boiled rice.
Nutrition Facts : Calories 280 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 739 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RED CURRY WITH TOFU & VEGETABLES
Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.
Provided by Hey Jude
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
- Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
- Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.
Nutrition Facts : Calories 243.5, Fat 8.8, SaturatedFat 1.2, Sodium 370.8, Carbohydrate 34, Fiber 6.8, Sugar 9.8, Protein 11.1
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- Place the kombu and water in a small saucepan and simmer with a gentle rolling boil for about 15 minutes. Remove saucepan from the heat and remove the kombu from the water (keep it for other recipes). Save the kombu infused water for later.
- In a saute pan, heat one tablespoon of oil in medium-high temperature. Add the diced potatoes and saute while stirring occasionally until almost cooked. Remove from the pan and set aside.
- If needed, add a little more oil to the same pan and place in the cubed tofu. Sprinkle with a little salt and saute while turning on all sides every now and then, until tofu is golden and crispy on the outside. Remove from the pan and set aside.
- Saute the cauliflower florets and courgette/zucchini in the same way, but separately and without salt, until they are half cooked. Remove from the pan and set aside.
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