Easy Coconut Curry with Tofu (30 Minutes, One Pan)

This Easy Coconut Curry with Tofu is a healthy and delicious vegan dinner.  It comes together in just 30 minutes and is made entirely in one pan.

I didn’t plan to post two tofu recipes back to back, but we just finished up my 30-Minute Dinner Challenge and I wanted to share my favorite recipe from it with you! This Easy Coconut Curry with Tofu recipe is flavorful and will make your house smell amazing.

If you’re not familiar, I just hosted a week-long 30-Minute Dinner Challenge, where I provided everyone with a week’s worth of dinner recipes that are ready in 30 minutes or less. If you missed it, don’t worry. I’m planning to do another one in a few months, so make sure you subscribe to my e-mail list if you want a heads-up about it!

I was really excited about all the 30-minute recipes, but this Easy Coconut Curry was my absolute favorite for several reasons.

Why I Love This Easy Coconut Curry Recipe:

• I’m calling it a 30-minute dinner recipe, but I timed myself making it, and I was able to get it ready in just 20 minutes. I’m always impressed with a 20-minute dinner recipe, but even more so when it has as much delicious flavor as this curry!
• It’s also a one-pot/pan meal! From start to finish, you make the entire coconut curry recipe in one pan. You have to cook the rice separately, but the tofu, vegetables, and curry sauce are made in just one pan, making cleanup so much easier!
• The flavors are so good! Curry is one of my favorite spices, and I truly believe it makes everything taste better. It pairs so well with the coconut milk, and the flavors get even better the next day for leftovers.

Why Your Body Will Love This Curry Recipe

• Protein Power – Tofu is amazing because it’s super versatile, works well in myriad seasons, sauces, and dressings, and is a great meat alternative because it’s a complete protein. This makes our muscles happy, and our bellies satisfied.
• Eye Health – Carrots are an excellent source of Vitamin A, which is great for our vision. Carrots also contain lutein and zeaxanthin, antioxidants that protect the retina and lens.
• Antioxidants – Sweet peppers are antioxidant-rich. They contain beta-carotene, and vitamins C and E, helping defend against diseases like heart disease and cancer.

Easy Coconut Curry Recipe Ingredients

• Rice – I used 1 cup basmati rice. You can use your grain of choice (if using brown rice it will take longer than 30 minutes) or cauliflower rice.
• Tofu – I used a package (14 ounces) of extra-firm tofu.
• Vegetables – For this curry recipe, I went with a small, diced red pepper, 1 1/2 cups small broccoli florets, 1 cup small diced carrot and 1 clove garlic, minced or grated.
• Tamari – Tamari or soy sauce will work for this recipe, or you can substitute 1/4 teaspoon salt.
• Coconut milk – The coconut milk should be unsweetened. I used a can of full-fat, but reduced-fat is fine, too.
• Spices – Curry powder, garam masala, salt. For the curry powder, I recommend McCormick’s; it’s flavorful wihtout being too spicy. But if you know and love a powder already, stick with that!
• Optional toppings – roasted cashews, cilantro, lime wedges, green onion
• Coconut oil 

About This Coconut Curry Sauce

I use curry powder rather than red or green curry paste in this coconut curry recipe. That makes this coconut curry more of an Indian dish than a Thai coconut curry. If you wanted, you could substitute curry powder for a Tablespoon or two of curry paste to make it more of a traditional Thai coconut curry, but I just love the taste of curry powder so much that I wanted to use that instead of the paste.

Speaking of curry powder, I’ve found that different brands have different flavors. I always buy the McCormick brand because it has a great, strong curry taste without too much spiciness. I’ve tried other brands that are too spicy for my liking, so I stick with what I know. If you aren’t familiar with curry powders and don’t have a favorite, I suggest starting with that one.

Another thing I love about this Coconut Curry Recipe is that it doubles as a meal-prep lunch recipe! You can either make it entirely for meal prep, it makes 4 good sized portions, or you can make it for dinner and take the leftovers for lunches.  A few people from the challenge said that it tasted even better the next day for lunch 🙂

How To Make This 30-Minute Coconut Curry

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!

Recipe Tips For Easy Coconut Curry with Tofu

• I used full-fat coconut milk but you could also use the reduced fat if that is what you prefer.
• I enjoyed my coconut curry over basmati rice but you can also use cauliflower rice to make it low-carb or any other grain you like.
• If you don’t have tofu, you can sub in a can of chickpeas and it will take even less time to make.
• I chose to use broccoli, carrots, and red pepper because they’re quick to cook and I liked the colors, but you can use any veggies you like. Just make sure you use similar measurements.

Have a question about this recipe? Ask me in the comments and I’ll get back to you ASAP.

Looking For More Delicious Curry Recipes?

Quick and Easy Chickpea Curry with Kale

Roasted Sweet Potato and Broccoli with Curry Tahini Sauce

Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce

One-Pot Lentil Chickpea Coconut Curry

Coconut Curry Roasted Butternut Squash Soup

Coconut Red Thai Curry Noodles with Vegetables

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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This Easy Coconut Curry with Tofu is made in one pan and is perfect for an easy and delicious weeknight dinner!

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Ingredients

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• 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
• 1–2 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

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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!

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian