Easy Vegan Coconut Curry with Tofu

Whether served with rice, quinoa, or noodles, this vegan coconut curry with tofu is full of flavor thanks to a variety of vegetables and spices.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 396 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• salt to taste
• 1 (14 ounce) can coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 cup frozen peas
• 1 bunch cilantro, chopped
• 1 medium yellow onion, diced
• 1 small red bell pepper, cut into strips
• 1 medium sweet potato, cubed
• 1 (8 ounce) container extra-firm tofu, drained and cubed
• 5 leaves fresh basil, cut into strips
• 1 small green bell pepper, cut into strips
• 1 small yellow bell pepper, cut into strips
• 1.5 tablespoons curry powder, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.