Vegan Coconut Curry Recipes

EASY VEGAN COCONUT CURRY WITH TOFU

Easy Vegan Coconut Curry with Tofu image

This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.

Provided by monsterclowngirl

Categories Everyday Cooking Vegan Main Dishes

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 medium sweet potato, cubed
1 tablespoon olive oil
1 medium yellow onion, diced
1 (8 ounce) container extra-firm tofu, drained and cubed
1 cup frozen peas
1 ½ tablespoons curry powder, or to taste
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt to taste
5 leaves fresh basil, cut into strips
1 (14 ounce) can coconut milk
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 bunch cilantro, chopped

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g

VEGAN COCONUT RED CURRY

Vegan Coconut Red Curry image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 cups water
2 cups jasmine rice, well rinsed
1 tablespoon olive oil
1 red bell pepper, cut into 1/4-inch-thick strips
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
Half an eggplant, cut into 1/2-inch cubes
Half a yellow onion, cut into 1/4-inch-thick strips
Four 14.5-ounce cans crushed tomatoes
1 tablespoon garam masala (see Cook's Note)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons kosher salt
A pinch cayenne pepper, optional (see Cook's Note)
3 cloves garlic, minced
1/2-inch piece fresh ginger, crushed and minced
Two 13.5-ounce cans coconut milk
1/4 cup coconut oil (see Cook's Note)
2 scallions, cut into 1/4-inch-thick slices, for serving
Naan or pita, for serving

Steps:

For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

THAI-INSPIRED VEGAN COCONUT CURRY

Thai-Inspired Vegan Coconut Curry image

Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.

Provided by rachel

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil, divided, or as needed
1 (12 ounce) package extra-firm tofu, cubed
½ medium yellow onion, thinly sliced
4 teaspoons panang curry paste
1 (14 ounce) can coconut milk
1 cup vegetable broth
4 large red potatoes, peeled and cubed
¼ cup string beans

Steps:

Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 66.7 g, Fat 32.4 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 20.3 g, Sodium 252.7 mg, Sugar 5.8 g

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