Tofu & Vegetable Curry


Tofu & Vegetable Curry

Servings 4
Total Time 50 mins


  • 2 cup brown rice
  • 5 cups vegetable stock/water
  • 4 tbsp olive oil
  • 1 brown onion
  • 1 tbsp fresh ginger
  • 2 tbsp curry powder
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 2 tomatoes
  • 1 zucchini
  • 2 cups diced pumpkin
  • 3 cups chopped cauliflower
  • 1 packet firm tofu (500gram)
  • 1 can coconut milk (400ml)
  • salt and pepper to taste
  • handful coriander
  • handful roasted cashews


  • Boil brown rice and then let it sit to the side.
  • In a saucepan add olive oil, 1 diced brown onion, 1 tablespoon of grated ginger and let the onions brown.
  • Once onions have become golden add 2 tablespoons of curry powder, 1 tablespoon of ground coriander and 1 teaspoon of ground turmeric. Mix until you can smell the flavours blended together.
  • Add 2 diced tomatoes, 1 diced zucchini, 2 cups of diced pumpkin, 3 cups of roughly chopped cauliflower. mix through and place a lid on top for 10 minutes. Keep on low heat. The intention here is to soften and cook the vegetables.
  • Remove lid and add 1 packet of cubed firm tofu, 1/2- 1 can of coconut cream (personal preference), a small amount of salt and pepper. Let it cook for another 20 minutes then serve. I placed some chopped coriander (cilantro) on top. What tastes incredible to is if you add roughly pounded roasted cashews on-top too.
Course: dinner, lunch
Cuisine: vegan, vegeterian
Keyword: curry, tofucurry, vegancurry

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