Make Ahead

Coconut Curry with Vegetables and Tofu

July 29, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 5 minutes
  • Cook time 17 minutes
  • Serves 4
Author Notes

This delicious Vegan Coconut Curry transports you to the moonlit beaches of Goa - a magical area on the coast of Western India that was once a Portuguese colony. The combination of spices, tamarind and coconut milk gives this sauce its unique and amazing taste. Fantastic with vegetables and tofu. —MasalaMama

What You'll Need
  • 1 jar Masala Mama Coconut Curry Simmer Sauce
  • 2 tablespoons olive oil or coconut oil
  • pounds mixed vegetables (such as cauliflower, carrot, beans, mushrooms) and tofu cut into bite size pieces
  • ¾ cups coconut milk, more for a creamier curry
  • ¼ teaspoons red pepper flakes, more for additional heat (optional)
  • Salt and pepper
  • Mama's Perfect Basmati Rice,
  1. Heat oil in large sauté pan over medium-high heat. Once hot, add the mixed vegetables and tofu and cook, stirring often, until lightly seared, about 7 minutes.

  2. Stir in Masala Mama Coconut Curry sauce*, Coconut milk and red pepper flakes. Cover the pan with a lid and simmer until vegetables are cooked but still have a bite, about 10 minutes.
  3. Adjust salt to taste, and serve with rice.

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