Coconut Milk Tofu Curry

5 from 4 votes

This Coconut Milk Tofu Curry is a healthful and delicious vegan curry. The combination textures from the roasted toppings to the creamy stew makes this a large bowl of comfort food your whole family will love.

Course Main Dish

Cuisine Asian

Keyword Coconut Milk Tofu Curry

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 382kcal

Author Shelby Law Ruttan

Ingredients

For the Peas:

15 ounces chickpeas rinsed, drained, and patted dry
1 cup frozen green peas
½ tablespoon olive oil

For the Tofu:

16 ounces extra firm tofu , pressed and cubed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 tablespoon maple syrup
½ teaspoon salt

For the Stew:

3 cups vegetable broth
2 cups butternut squash , cubed
2 cups fresh cauliflower florets
½ cup onion , diced
2 cloves fresh garlic , minced
1 tablespoon olive oil
1½ tablespoons curry powder
3 tablespoons flour
½ teaspoon salt
1 dash black pepper
1 cup light coconut milk

For the topping:

½ cup chopped Cilantro
½ cup chopped Peanuts
1 Lime , cut into 6 wedges
Jalapeño slices (optional)

Instructions

Pre-heat oven to 450ºF.
In a medium-sized mixing bowl, toss together tofu cubes, 1 tablespoon olive oil, cumin, paprika, ground coriander, salt, and maple syrup.
Place chickpeas on 1 side of a large baking sheet. Drizzle with ½ tablespoon olive oil and stir. Place tofu mixture on other side of large baking sheet. Roast in hot oven about 15 minutes, stirring occasionally.
Add frozen green peas to chickpeas and stir. Place back in oven until chickpeas and peas are toasty, about 15 minutes.
Make the stew while peas and tofu are roasting. Heat a large dutch oven until hot. Add olive oil, diced onion, and minced garlic. Turn heat to medium and sauté 1-2 minutes, until onions are soft. Add curry powder, flour, salt, and pepper. Stir and cook with onion mixture for 1 minute.
Gradually whisk in vegetable broth. Add squash and cauliflower. Cover and simmer 20 minutes or until squash is fork tender. Stir in coconut milk. Turn off heat and let sit for 10 minutes.
To serve, place 1-½ cups of stew in bowl. Top with tofu, green peas, chickpeas, chopped cilantro, peanuts, lime, and jalapeño slices (if desired).

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