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


  • 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


  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!