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This tofu and veggie curry is so nutritious and tasty! Packed full of veggies and protein, this is amazing for feeding the whole family or meal prepping.

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Thai Coconut Red Curry with Tofu

🛒 Ingredients (Serves 2–3):
🔪 For the curry base:

1 small piece fresh ginger

3 cloves garlic

2–3 dried or fresh red chillies (adjust to spice preference)

2 tbsp roasted peanuts

🍲 For the curry:

200g firm tofu, cubed

1 tbsp coconut oil (for tofu)

1 tbsp coconut oil (for curry)

1 small onion, sliced

1 cup cabbage, chopped

1 small bell pepper, sliced

½ cup broccoli florets

½ cup green beans, trimmed

1 small potato, cubed (boiled slightly or par-cooked helps)

1 small zucchini, chopped

Salt to taste

1 cup coconut milk (full-fat for best flavor)

👩🏽‍🍳 Method:

Prep the tofu:
Heat 1 tbsp coconut oil in a pan. Sauté tofu cubes until lightly golden and crisp on the edges. Set aside.

Make the curry paste:
In a blender, combine ginger, garlic, red chillies, and roasted peanuts. Blend to a coarse paste (add a splash of water if needed).

Cook the vegetables:
In a large pan or wok, heat 1 tbsp coconut oil. Add onions, cabbage, bell peppers, broccoli, green beans, potatoes, and zucchini.
Sprinkle a bit of salt and sauté until the veggies are about 80% cooked — tender but still vibrant.

Add the peanut paste:
Stir in the blended paste and cook for about 3 minutes, letting it mix well with the veggies and release flavor.

Add coconut milk:
Pour in the coconut milk, stir, and simmer gently for 1–2 minutes.

Finish with tofu:
Add the roasted tofu to the curry. Let it simmer for another minute so it absorbs the flavors.

Serve:
Serve hot with steamed rice or rice noodles. Garnish with fresh herbs or crushed peanuts if desired.

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