Tofu Curry

Delicious tofu curry in a pot

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Easy to make and with flavors galore, this plant-based main dish has plenty of protein, veggies and colors. This on the budget yet healthy meal is also versatile; it can be served with rice, quinoa, noodles or even couscous.


Prep: 10 mins   |   Cook: 20 mins   |   Total: 30 mins



2 tsp of vegetable oil

½ medium onion chopped

2 garlic cloves minced

1 stalk of celery sliced into large julienne

1 red bell pepper seeded and sliced into large julienne

14 oz (400 ml) of coconut milk 

1 ½ tbsp of curry paste

1 carrot sliced into large julienne

1 can of sliced water chestnuts drained and rinsed

2 tsp of cornstarch

1 extra firm tofu cubed

Salt to taste



In a medium saucepan, heat the oil, add the onions and garlic and cook for 2 minutes. Add the celery and bell pepper cooking for another minute. Add the coconut milk, the curry paste, salt and the carrots stirring well. Let it simmer for 4 minutes or until the vegetables are tender. Dissolve the cornstarch in 2 tbsp of water. Fold into the curry, always stirring. Once the curry thickens, add the water chestnuts and tofu. Stirring carefully to not break the tofu pieces. Cook for another 3 minutes stirring every once in a while. Serve and enjoy!

Hi There!

I’m Marina, awesome you can join me!

Here we celebrate easy to make delicious healthy food! We often times substitute traditional ingredients for superfoods to increase the nutritional value while still keeping it finger licking good!


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