Simple Vegan Vegetable + Tofu Red Curry

Simple Vegan Vegetable + Tofu Red Curry

Difficulty: 2/5 (5 being hardest)
Spice Level: 3/3 (3 being spiciest)

Prep & Cook Time: 30 minutes
Servings: 4

The Challenge: Red Curry

In an earlier post, we made Vegan Red Curry Paste from scratch. Today, we are going to put that curry paste to work! Making red curry is actually one of the easiest vegan dishes out there to make for weekly meal prep or ahead of time or in a pinch if you have some curry paste ready to go. You can always go store-bought, but I swear to you the flavor will increase 100-fold if you make your own paste.

For red curry, the fun is really in the ingredients you want to use for your dish. In this, we'll featuer some of the favorites like tofu, bamboo shoots, broccoli, and onion. Don't sleep on mixing/matching together your own veggies. Think of curry like a great easy way to clean out all the veggies in your fridge. Others I love are carrots, corn, snap peas, green beans, eggplant, potatoes, and so much more!

This red curry dish is FRIKIN AMAZING. Its depth of flavor is exquisite. Its spicy and flavorful, and it is absolutely DELICIOUS. We use a base of red pepper, onions, and garlic then add in veggies + tofu. We mix in curry spices, curry paste, and a bunch of coconut milk for this bubbly masterpiece of flavor that makes me just salivate thinking about it. I WANT IT NOW.

One thing you need to have is bamboo shoots. They are easy to find canned at most stores or ethnic stores or you can order them online as well. It really makes a curry dish in my opinion! Its not 100% needed, but it is absolutely terrrrific.

This is a really simple and easy dish, so enjoy getting an absolute masterpiece in front of your mouth / family / friends / secret admirers in just minutes!

Let's get into it!


Vegan Red Curry

  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 medium red pepper, sliced into strips
  • 2 cups broccoli florets, large diced
  • 1 cup bamboo shoots (canned), cut in to smaller pieces
  • Spices: 1/2 tbl curry powder, 1 tsp garlic powder, 1 tsp cumin, 1 tbl smoked paprika, 1 tsp sea salt

 

  • 16 oz tofu, drained, diced into small cubes
  • 2 baby bok choys, diced (optional)
  • 1/4-1/2 cup red curry paste from recipe (the recipe makes 1/2 cup, the more you use the redder and more spicy it will be / if you're using store-bought, use 3 tbl)
  • 2 handfuls of cilantro, roughly chopped
  • 20oz of full fat coconut milk, organic
  • Garnish: extra red pepper, limes, fresh cilantro, fresh jalapeno

Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Extra Large Frying Pan . Can Opener . Mixing Spoon . Bowls for Serving


Before You Cook:

  • Wash + cut fresh ingredients
  • Make vegan curry paste if you have not (takes a couple hours) or buy red curry paste from the store
 1. To start, add sesame oil + olive oil to a large frying pan over medium heat. Let it warm for 60 seconds and cook onions + garlic for 3 mintues then add red pepper and cook another 3 minutes.

1. To start, add sesame oil + olive oil to a large frying pan over medium heat. Let it warm for 60 seconds and cook onions + garlic for 3 mintues then add red pepper and cook another 3 minutes.

 2. While those cook, dice up your tofu into small cubes like you see above. Make sure to drain it and pat down with a towel or paper towel.

2. While those cook, dice up your tofu into small cubes like you see above. Make sure to drain it and pat down with a towel or paper towel.

 3. Next, add in the broccoli and bamboo shoots. Cook for 2-3 minutes. Add in all the spices, mix it well, and cook another 1-2 minutes. Finally, add in the tofu + optional bok choy + curry paste. Cook for 2-3 minutes, getting all the flavors mixing well.

3. Next, add in the broccoli and bamboo shoots. Cook for 2-3 minutes. Add in all the spices, mix it well, and cook another 1-2 minutes. Finally, add in the tofu + optional bok choy + curry paste. Cook for 2-3 minutes, getting all the flavors mixing well.

 4. Next, add in the coconut milk and reduce heat to medium-low. Cook for 10 minutes before adding in cilantro. Cook another 3-4 minutes over low heat then remove from heat.

4. Next, add in the coconut milk and reduce heat to medium-low. Cook for 10 minutes before adding in cilantro. Cook another 3-4 minutes over low heat then remove from heat.

 5. The curry is now ready to serve! I eat mine without any rice but thats a popular way to serve this. I like to add some fresh red pepper, cilantro, jalapeno, and pita to the bowl.

5. The curry is now ready to serve! I eat mine without any rice but thats a popular way to serve this. I like to add some fresh red pepper, cilantro, jalapeno, and pita to the bowl.


 
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