Tofu and coconut milk curry

    1 hour 30 min

    I am often asked about vegetarian recipes that are quick and easy. This is one I came up with during National Vegetarian Week as a lightly spiced and simple way of making a balanced, Indian light supper. You can tweak the recipe by changing the tofu for Quorn if you prefer. It is based around a Keralan style of cuisine, light and with coconut milk.


    Yorkshire, England, UK
    18 people made this

    Makes: 4 

    • 300g tofu, drained and chopped into 1cm cubes
    • 2 tablespoons sunflower oil, or as needed
    • 1 medium onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 (1cm) piece root ginger, grated
    • 1 teaspoon mild or medium curry powder
    • 1/4 teaspoon ground turmeric
    • 1 bay leaf (or 10 curry leaves)
    • 400ml coconut milk
    • 4 cherry tomatoes, chopped in half
    • 1 tablespoon white wine or cider vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon garam masala
    • 1 tablespoon chopped fresh coriander leaves

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Prepare the tofu by draining. Then place between two plates and put a weight on the top one. This helps drain out extra water from the tofu and give a firmer texture. After about an hour, drain and chop into 1cm cubes.
    2. Heat 1 tablespoon of the sunflower oil in a heavy bottomed pan. Add the onion, garlic and grated ginger and sauté on a low heat until translucent – this should take about 5 minutes, but make sure they do not crisp and brown at the edges.
    3. Add the curry powder, turmeric and bay leaf and stir in. Fry gently for 1 minute. Add the coconut milk and stir in. Bring to the boil, then turn down to a gentle simmer. Add the chopped tomatoes and simmer for 5 minutes.
    4. Add the wine or vinegar, lemon juice and garam masala, stir and simmer for another 1 to 2 minutes. Take off the heat.
    5. Add the remaining sunflower oil to a wok or frying pan. Heat until really hot, then add the tofu pieces and turn down the heat. Fry until golden brown.
    6. Add to the curry sauce and reheat to a boil. Simmer for 5 minutes until thoroughly cooked through. Add the chopped coriander leaves about 1 minute before the end.
    7. Serve with plain boiled rice and dhal.


    You can add some extra heat to the recipe by adding 1 green chilli, sliced lengthways, to the sauce. The best stage to add this is during step 3.

    See it on my blog

    Find More Recipes At Axel Steenberg's Blog

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    Reviews in English (2)


    Tried this last night. My second attempt at cooking tofu! I added tons of fresh chillis to add a bit of heat and served with wild rice. It was amazing!  -  08 May 2014


    I used coconut oil instead of sunflower oil, added some beansprouts and chopped spinach in place of the cherry tomatoes, and used reduced fat coconut milk as I find regular coconut milk to be a bit heavy. It was nice and light, lovely with some basmati rice and flat bread  -  15 Feb 2012