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Tofu Curry

Delicious tofu curry in a pot

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!

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