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Easy Coconut Curry with Tofu {30 Minutes, One Pan}


  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

  • 1 cup basmati rice, or grain of choice (if using brown rice it will take longer than 30 minutes)
  • 1 teaspoon coconut oil
  • 1 (14 oz) package extra firm tofu
  • 12 teaspoons Tamara or soy sauce or about 1/4 teaspoon salt
  • 1 small red pepper, diced
  • 1 1/2 cups small broccoli florets
  • 1 cup small diced carrot
  • 1 clove garlic, minced or grated
  • 1 can unsweetened coconut milk, I used full fat
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons garam masala
  • 3/4 teaspoon salt
  • Optional toppings: roasted cashews, cilantro, lime wedges, green onion

Instructions

  1. Cook rice according to package directions.  Once finished cooking remove from heat and keep lid on until ready to eat.  Fluff with a fork before serving.
  2. Pat tofu dry (you can press it if you like but that will take longer than 30 minutes) and cut into bite size pieces.  Heat a large pan over medium heat and add coconut oil, tofu and tamari or salt.  Stir, cover with a lid and let cook until browned, 5-7 minutes, stirring occasionally.
  3. Add the garlic and all the vegetables and cook another 3 minutes.  Next, add the coconut milk, curry powder, garam masala and salt.  Stir everything together well, cover with a lid and let cook until vegetables are tender, about 5 minutes.
  4. Divide rice into 4 equal portions and top with equal amounts of coconut curry.  Add any desired toppings you like and enjoy!