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.

• 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
• 1 ½ tablespoons curry powder, or to taste
• 5 leaves fresh basil, cut into strips
• 1 small green bell pepper, cut into strips
• 1 small yellow bell pepper, cut into strips

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.