Get the Recipe:Easy Vegan Tofu Curry (Gluten-free)
Yield: 2
Cook Time: 17mins
Total Time: 17mins
Serve a simple vegan tofu curry for a comforting, wholesome weeknight dinner. You only need 20 minutes to make this from start to finish, using uncomplicated ingredients. Gluten-free and great for batch cooking.
Melt the coconut oil in a non-stick frying pan. Add the garlic and chillies, sautéing for around 2-3 minutes until fragrant.
Add the onion and fresh ginger, sautéing for a further 2 minutes, until they begin to soften.
Add the crumbled tofu and grated carrot, stirring through to combine everything, then add the cumin, turmeric, garam masala and salt. Continue to sauté for a further 3-4 minutes over a medium heat.
Pour in the coconut milk together with the chopped tomatoes, lemon juice and curry paste. Simmer, stirring frequently, over a medium heat for 7-8 minutes, until the sauce is thick and rich.
At the last minute, add the tamari and spinach. Serve with rice or noodles once the spinach wilts.
Notes
Feel free to add as many vegetables as you want! I like to see a basic curry recipe like this as a blank canvas.
I would recommend using full-fat coconut milk, because this achieves the best creaminess.
If at any point during the cooking process the curry starts to look too dry, thin it out with veggie broth or plant based milk.
Use good quality spices to achieve the best depth of flavour.