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Vegetable Curry with Tofu and Rice
Nutritious curry with tofu, vegetables, and rice

Vegetable & tofu curry with Jasmine rice

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Curry isn't a single spice but a category of sauce-based dishes. This version is a cavalcade of colour: crunchy broccoli, sweet carrots, and meaty peppers meeting creamy coconut milk. Fried tofu absorbs this rich sauce perfectly.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 430 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Large frying pan or wok
  • Saucepan for rice
  • Chopping board

Allergen Information

⚠️ Soya

Instructions

1 ✓

Rinse rice and cook in salted water until done. Leave covered.

Tip: Jasmine rice aroma fits Asian dishes perfectly.
2 ✓

Dice tofu, pat dry, fry in hot oil until golden brown. Remove.

Tip: Crispy tofu withstands sauce better.
3 ✓

Fry onion, garlic, and ginger in remaining oil. Sprinkle with curry powder.

Tip: Goal is releasing aromas.
4 ✓

Add sliced carrots, fry 2 mins. Then peppers and broccoli. Pour in coconut milk.

Tip: Carrots need more time, so go in first.
5 ✓

Simmer covered 10 mins until veg is tender-crisp.

Tip: Don't overcook; keep texture!
6 ✓

Stir tofu back in, season with lime juice, salt, pepper. Bring to boil once.

Tip: Lime freshens flavours.
7 ✓

Serve with rice and plenty of coriander.

Tip: Add coriander at the end.

Recipe FAQ

When to add vegetables?
In order of hardness! Carrots first, peppers and broccoli a few minutes later, so they soften together but don't overcook.
How to make rice yellow?
Add a knife-tip of turmeric to the cooking water if desired.

Ingredients

  • 300 g Firm Tofu
  • 400 ml Coconut Milk
  • 2 tsp Curry Powder
  • 10 g Fresh Ginger
  • 2 cloves Garlic
  • 1 Red Onion
  • 150 g Carrots
  • 200 g Broccoli florets
  • 150 g Red Pepper
  • 200 g Jasmine Rice
  • 20 ml Olive Oil
  • 1 Lime
  • 1 g Fresh Coriander
  • 1 pinch Salt
  • 1 pinch Black Pepper