Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes
This easy vegan curry is one of my favorites to cook! While it's a lot of prep to chop up all your veggies, this recipe can be ready in under an hour. The cauliflower gets extremely soft and tender, the tofu practically melts in your mouth, and the combination of the veggies adds so much flavor to the curry. This recipe is naturally gluten-free, and can be made oil-free by omitting the vegan butter. Since you don't have to worry about contamination of raw meat or animal products, making this recipe much easier to cook than traditional meat curries!
Ingredients:
1/2 block (8 oz) of extra firm tofu, pressed
1 tbsp vegan butter
1/2 white onion
2 cups baby bella mushrooms
1/2 red bell pepper
1/3 head of cauliflower
30 oz of light coconut milk
2-3 tbsp curry powder
1 tsp ginger powder
1 tsp turmeric
1 tsp garlic powder
1 tsp ground coriander
1 tsp fresh lemon juice
Cilantro for topping
Sriracha for topping
White rice, cooked
Directions:
Start with the tofu. First, press your tofu to remove as much liquid as possible. Wrap in a kitchen towel, then place a weight on top (like a dinner plate). Let it sit for about 5 minutes.
Meanwhile, prep your veggies by chopping everything into bite-size pieces.
Heat a large sauce pan on medium.
Add the onion and vegan butter to the hot pan.
Cook for 3-4 minutes to soften the onion.
Add in the rest of your veggies: mushrooms, pepper, cauliflower.
Cook for 4-5 minutes or until the cauliflower begins to soften.
Add in the coconut milk and spices, and bring to a low boil.
Reduce the heat, then cover and simmer (stirring occasionally) for about 10-15 minutes, or until the cauliflower is very soft.
Remove from heat and let it cool for a few minutes.
Taste and add any additional spices if needed.
Serve over a bed of white rice and top with some fresh cilantro. Top with some sriracha if you'd like to add some spice.
Tips and Tricks:
Store in an air-tight container in the fridge for up to 7 days.
I'd recommend storing the rice and curry separately as the rice will absorb the liquid in the curry.
The curry will tend to thicken as it sits in the fridge. Add a splash of coconut milk when you re-heat it to get it back to a thinner consistency if desired.
Nutrition & Servings: (calculated by MyFitnessPal)
Curry without rice:
Servings: 5
Calories: 304
Total Fat: 24g
Carbs: 63g
Protein: 8g
With 1 cup of white rice per serving:
Servings: 5
Calories: 509
Total Fat: 24g
Carbs: 108g
Protein: 12g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.
Comments