Easy Coconut Curry (Vegan + Non-Vegan Option)
By Sammi Brondo — July 29, 2024
Cold weather is here. And I don’t know about you… but I’m getting kinda sick of salads. At the end of a chilly day, I crave warm, nourishing foods. This curry recipe is the perfect way to get some veggies in while also satisfying that craving for hearty, hot dishes.
I always wanted to find a way to use coconut milk or coconut cream in my cooking, but for a while I just didn’t quite know how. I’ve felt this way about other ingredients in the past: red lentils, shallots, endives, and even eucalyptus flowers (random, but true!). When I’d ring up customers at Trader Joe’s buying the products that I was curious about, I’d ask them what they use that ingredient for. Turns out that TJ’s customers are awesome resources. I ended up getting so many great ideas this way!
When asking about cans of coconut milk, pretty much 9/10 customers would say that they use it to make curries. A lot of customers told me that it was as simple as mixing some curry paste, veggies, and spices and throwing that over rice.
I decided to finally conquer canned coconut milk and give the whole curry thing a try – and that is how this recipe was born. I’m happy to report that making curry, though seemingly advanced, really is pretty simple. The coconut milk does a lot of the work for the dish, because it adds such rich flavor. The curry paste, when combined with the coconut milk, creates an irresistible base for your dish. You really can’t go wrong with this veggie-packed and satisfying dish. Plus, your friends will think totally think you’re a real deal chef :).
Notes
- If you find dealing with fresh garlic and ginger to be difficult or too time consuming, Trader Joe’s sells frozen ginger and garlic cubes that are super easy and inexpensive. You can find them in the frozen aisle. Or, simply buy pre-minced garlic and ginger.
- For the veggies, you can use anything you have on hand! You are definitely not limited to the ones listed in the recipe. Some other options that would go well are: broccoli, zucchini, snap peas, and green beans. Frozen veggies work well too!
- I paired my curry with white basmati rice. I usually opt for brown for the fiber it provides, but I like the taste of white rice better in this dish. The curry is packed with veggies which provide plenty of fiber, so making it still a fiber-packed and filling dish without brown rice. Choose whichever rice you have and/or like!
- Because I love TJ’s, all of these ingredients can be found at TJ’s, aside from the curry paste (Sammi’s note: other grocery stores will have these ingredients too!)
- Either full fat or reduced fat coconut milk will work here.
- For a non-vegan version of this recipe (as seen above), simply swap the tofu for chicken. Brush chicken with olive oil, salt and pepper and bake at 450 F for about 18 minutes, until an internal temperature of 165 F is reached. Let chicken cool, cut into small pieces and add to curry (step 7).
Ingredients
- 1 block tofu cubed (firm or extra firm)
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 small yellow onion
- 3 large carrots
- 2-3 bell peppers
- 2 cloves garlic
- 1 tbsp ginger
- 1 13.5 oz can coconut milk
- 3 tbsp curry paste red, yellow or green all work
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cayenne or more if you like heat
- Salt to taste
- Cilantro for garnish
Instructions
- Preheat oven to 375 F. Press the excess water out of your tofu by lining tofu with paper towels or a kitchen towel on a plate and placing a heavy object (like a pan) on top. Let tofu sit for about 15-20 minutes to ensure enough water is removed to make it crispy.
- While tofu is draining, chop the onion, carrots, bell peppers. Mince the garlic and ginger. Set aside.
- Cube tofu into 1 inch cubes. Drizzle with olive oil, and bake on a lined baking sheet for about 30-35 minutes.
- While tofu is crisping, heat coconut oil in a large pan on medium heat. Add chopped onions, stirring occasionally, and cook for about 5 minutes. Once they start to become translucent, add in garlic, ginger, and remaining veggies.
- Add the coconut cream and curry paste and stir. Add cumin, cayenne, turmeric, and salt to taste.
- Stir and let flavors combine until the tofu is ready, about 25-30 minutes.
- When tofu is ready, add to the pan and mix until well incorporated.
- Garnish with cilantro. Serve with your favorite rice.
