Are you ready for a delicious veg packed Vegan Thai Curry that you can make in one-pot in around 20 minutes? As a bonus, it will feed 4 for well under £10 and is extremely easy to make.
Recipe Difficulty – Easy
Why this recipe works
Packed full of colour, flavour, and veggies, this is the perfect comforting dinner to share with family and friends! You’re going to absolutely love this Thai Tofu Curry. It is easy, warming, versatile, and can be made in just one pot!
All you need to make this Tofu Thai Curry are some simple ingredients that you can get from most supermarkets.
One of the great things about this type of veggie tofu curry is you don’t need to spend time making a curry paste. Another is that you can adjust ingredients to suit what you have.
This tofu curry with coconut milk is such a comforting and great-looking one-pot healthy dinner that you can wow your friends or family members with, whether or not they are vegan themselves.
Vegetarian Thai Curry is also the perfect recipe for those looking for tofu Veganuary recipes. Tofu can be very bland when on its own, but when you cook it in a curry sauce, it absorbs some of that flavour and can be very tasty!
Ingredients to make Vegan Thai Curry
- Red Onion – should be diced. They add a great flavour to this curry
- Garlic Cloves – are a fabulous addition to most savoury dishes. They should be crushed for this recipe.
- Ginger – needs to be finely chopped. It adds a nice, spicy flavour to this vegan red curry.
- Red Chilli – Deseed the chilli to cut down on the spice level and then chop it.
- Lemon Grass Stalk – Give the lemongrass stalk a bash to release its flavour. Be sure to remove it before serving.
- Red Pepper – continues on with the colour scheme for our tofu red curry. Roughly chop it for this recipe.
- Head of Broccoli – should be cut into small florets.
- Firm Tofu – Press and chop the tofu into chunks.
- Ground Coriander – is a flavour found in many curries.
- Paprika – has a peppery, sweet taste that blends beautifully in this tofu thai curry.
- Cayenne Pepper – adds some more heat into the curry.
- Coconut Milk – Using coconut milk keeps it dairy free, so it’s perfect for those who are plant-based/vegan or just have a dairy allergy. If you have any tins spare then use the coconut fat in my Vegan Mushroom Risotto.
- Tamari – Making a swap from soy sauce to Tamari helps to make this curry gluten free so it’s safe for anyone who avoids gluten.
- Fresh Basil – is added right at the end to top off this delicious red Thai curry with tofu.
- Mange Tout – are green peas still in the pod and add extra greens to this healthy curry.
See recipe card for full information on ingredients and quantities.
- Vegetables – This recipe is incredibly versatile. You can trade out or add vegetables according to your favourites or what you have on hand.
- Tofu – You can easily swap the Tofu for other protein sources if you wish such as chicken or prawns. You could also completely leave out the tofu if you are trying to avoid soy.
- Spicy – Don’t deseed the red chilli pepper if you want to increase the heat. You can also increase the amounts of cayenne pepper and paprika.
- Deluxe – Serve with slices of lime and some chopped coriander sprinkled on top.
- Kid friendly – If your kids are sensitive to spice, cut back on the spicier ingredients. To make them more likely to eat the veg, be sure to use at least one vegetable that your kids enjoy. They are easy to swap out or omit!
See this Thai Curry Noodle Soup version of this recipe on my website!
How to make Vegan Thai Curry
Step 1: Firstly, prepare the Thai curry tofu and veg per the ingredients list.
Step 2: Heat oil in a pan and add in the onion, garlic, ginger, red chilli, spices, and lemongrass. Fry them together for a couple of minutes.
Step 3: Add the tofu, broccoli, and pepper. Fry for another couple of minutes.
Step 4: Finally, add in the coconut milk, Tamari, basil, and mange tout. Stir them together. Cook on medium heat for around 8-10 minutes.
Hint: Remove the lemongrass stalk before serving.
Have leftovers? No need to worry! This tastes even BETTER the next day, so store it overnight in the fridge in a sealed container and take it to work the next day. You can also freeze leftovers.
Rice or noodles are some of the best things to serve this curry with. Brown rice is my preference. A nice Asian salad would be great on the side. I also recommend some Naan bread to scoop up the curry with.
My go-to vegetable curry recipe includes pepper, broccoli, and peas. Some other great options would be cauliflower, aubergine (eggplant), carrot, etc.
Most red curries are made with a red curry paste. These often have shrimp paste in them, however. I make an easy recipe with tofu that doesn’t call for paste in the ingredients but instead is made from scratch with veg and spices.
Yes! It works best if you portion it out before freezing. Keep in freezer bags for up to six months.
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Vegan Thai Curry
- 1 red onion diced
- 2 garlic cloves diced
- Thumb sized piece of ginger diced
- 1 red chilli deseeded and diced
- 1 lemon grass stalk (prep instructions below)
- 1 red pepper roughly chopped
- 1 head of broccoli
- 400 g firm tofu pressed and chopped into chunks
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 400ml cans coconut milk
- 1 tablespoon tamari
- Handful fresh basil
- Handful mange tout
- Firstly, prepare the veg by dicing the red onion, garlic, ginger and red chilli, give the lemon grass stalk a bash to release it's flavour and slice the pepper, broccoli and tofu into chunks.
- Heat a pan with oil and add in the onion, garlic, ginger, red chilli, spices, and the lemongrass and fry together for a couple mins
- Now add the chopped tofu, broccoli, pepper and fry for a further couple minutes
- Finally, add in the coconut milk, Tamari, fresh basil and mange tout and stir. Allow this to cook on a medium heat for around 8-10 minutes. Remove the lemongrass stalk and it's ready to serve.
Please note that Nutrition information is a rough estimate