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Tofu Coconut Curry
Kind Vegan

Creamy Coconut Tofu Curry

4.75 from 4 votes
A creamy, coconut based tofu curry made with cashews, chilies and warm spices for a comforting, dairy free meal.
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Course: Main Course
Ingredients Method Video Notes

Ingredients
  

  • 1 cup firm tofu cubed
  • 1/4 cup chopped bell pepper or any vegetables of your choice
  • 1 cup coconut milk
  • 1/4 cup cashews
  • 2 green chilies
  • 5 black peppercorns
  • 1 inch ginger
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tsp oil
  • Salt to taste

Method
 

Prep the cashew chili paste
  1. Soak cashews in warm water for 10 minutes to help them blend smoothly.
  2. Blend cashews, green chilies, ginger, black pepper and coconut milk into a smooth curry paste.
Sauté the tofu and vegetables
  1. Heat oil in a pan.
  2. Add cumin seeds and let them splutter.
  3. Add tofu cubes and sauté until lightly golden on the edges.
  4. Add bell peppers or vegetables of your choice and cook for 2 to 3 minutes.
Add spices and curry base
  1. Add turmeric, curry powder, salt and a pinch of black pepper.
  2. Mix well.
  3. Stir in the cashew chili coconut paste and sauté for 1 minute.
Simmer
  1. Cook on low heat for 4 to 5 minutes until the curry thickens and flavors blend.
  2. Add chopped cilantro or any herbs you like before turning off the heat.

Video

Notes

  • For extra richness, add a spoon of coconut cream at the end.
  • Use mushrooms, zucchini or spinach for added vegetables.
  • Adjust chilies based on your heat preference.
  • Do not boil the curry for too long or the coconut milk may separate.
  • Let it rest for 10 minutes before serving so the flavors deepen.
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