Green Coconut Curry with crispy tofu
Creamy, vegan curry with green vegetables in coconut milk
and crispy roasted tofu – a healthy and simple meal.
Why you should try this recipe:
- a simple recipe made from fresh ingredients
- aromatic, tangy, creamy
- lots of healthy vegetables in creamy coconut sauce
- balanced dish for your lunch or dinner
- the crispy fried tofu reminds me very much of chicken
- vegan, gluten-free
- serve the curry with basmati rice, quinoa, flat bread etc.
Vegetable Curry – easy, fast, healthy
Who doesn’t love a simple and delicious meal that’s also quickly prepared? Especially if you like Indian food, you will love this curry!
When it’s getting colder outside, I love making a creamy and delicious curry. It heats you up from the inside and refreshes you at the same time with its many vegetables. And the crispy tofu is the highlight. It is spicy, crispy on the outside, tender on the inside and reminds me of fried chicken – but it’s vegan of course!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Green Coconut Curry with crispy tofu
Ingredients
- ½ onion
- 2 garlic cloves
- 2 tbsp olive oil
- 200 g aubergine
- 250 g green beans can be frozen
- 150 g broccoli
- 3 tsp curry powder
- 2 tsp tumeric
- 1 tsp ground cumin
- ½ tsp paprika
- salt and pepper
- 100 ml vegan white wine
- 2 bay leaves
- 100 ml vegetable stock
- 200 ml full fat coconut milk the thick and creamy part only
- 3 hands fresh spinach
- 350 g tofu optimal: pressed for 10 minutes under a heavy pan
- 50 ml soy sauce
Instructions
- Mince onion and garlic, chop aubergines and broccoli into larger cubes and half the green beans.
- Fry the onion in a saucepan with the olive oil and the spices (curry, turmeric, cumin, paprika, salt, pepper), like that the spices can develop their entire aroma. After about 3 minutes add garlic, aubergine, broccoli and beans and roast everything for another 5 minutes.
- Deglaze the vegetables with white wine, add the vegetable broth, coconut milk and bay leaves and let the curry simmer for 10-15 minutes.
- Cut the tofu into cubes and fry it in a pan with some oil for about 10 minutes to make it crisp on the outside. Season with salt and pepper and deglaze the pan with soy sauce.
- Stir the spinach into the curry and then serve it with the tofu and optimally with rice, flatbread, quinoa, coriander etc.
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