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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
Table of Contents
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!
This was inspired by my Vegan Katsu Curry recipe on this site, and pairs well with this amazing Gluten Free Naan Bread recipe.
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.
Substitutions
- 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.
Variations
- 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.
Leftovers
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.
Recipe FAQs
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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Ingredients
- 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 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 400ml cans coconut milk
- 1 tbsp tamari
- Handful fresh basil
- Handful mange tout
Instructions
- 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.
Notes
Nutrition
Wow – this recipe is fantastic! I’ve never tried making Thai Curry before & I’ve never used lemon grass either.
This was an absolute success! I followed the recipe exactly & it was perfect. Even my carnivore son enjoyed it & wants to make it but using chicken instead of tofu. High praise from a grumpy 18 year old. Thank you so much for a great recipe
Thanks so much Cheryl 🙂
would swapping soy sauce for tamari work ok for this?
Hey April, yes that would be the ideal swap (I only use tamari as I am gluten-free). Enjoy 🙂
I love all your recipes James and this one is a total winner . I used cauliflower and added s little more coconut milk and it was delicious !!
Great dish for a dinner party .
Thank you thank you !!!
Thank you Marianna 🙂
LOVE LOVE LOVED this curry!! Had this tonight and your pad thai last night and look forward to doing your other recipes including the green thai and risottos- all look so tasty!! Super yummy and love that they are all plant based:) Recently over last year have fully transitioned to being a vegan:) Big thanks and look forward to your cook book coming out too!
Thank you Sevil, so pleased you’re enjoying the recipes!
Cooked this last night. Very tasty and easy but please give more detailed instructions about how to use the lemongrass for those of us who have never cooked with it before. Should it have been chopped up or left whole and removed before serving? Which bits should be used, the bulb or the stalk or all of it. We end up with shards of bamboo that had to be fished out. Also the photos show slices of lime and fresh coriander but they are not mentioned in the recipe.
Hey Jano, so pleased you found it easy to make and tasty! I did try to explain as best as possible how to prepare the lemon grass in the instructions (number 1) I simply just remove the lemon grass stalk before serving (I will edit to mention this now)
As for the lime and coriander that’s just optional extras if you have them.
James
Made this Thai Tofu Curry tonight & it was absolutely delish! Simple fresh ingredients & awesome flavour. It’s a winner that will definitely go on repeat.
Thank you James!
Hey Joanne, Oh I am so pleased you enjoyed it! Thank you for sharing your feedback 🙂
James