Easy Vegetable Curry with Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mixed vegetable curry made with tofu, coconut milk, and warm spices like cumin and turmeric. The dish is customizable with various vegetables and served over steamed basmati rice for a satisfying weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 block 454g firm or extra-firm tofu, cut into 1-inch pieces
- ½ tsp garlic powder
- ½ tsp garam masala or curry powder
- 2 tsp cornstarch or arrowroot starch
- 1 tbsp oil
- Salt and pepper
- 2 tsp coconut oil or vegan butter
- 1 yellow onion (thinly sliced (1½ cup 130g))
- 3 cloves garlic (minced)
- 1 tbsp grated fresh ginger
- 2 carrots (peeled and cut into thin rounds)
- 3 roma tomatoes (chopped (about 2 cups, 315 g))
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp ground coriander
- ½ tsp cayenne or red pepper flakes
- 1 400 ml can coconut milk
- 1 ½ cup cups frozen green peas (21 g)
- 4 cups spinach (70 g)
- Steamed Basmati (for serving)
- Cilantro (for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 447mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 995mg
- Calcium
- 842mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.