Tofu and Summer Vegetable Curry Recipe | Epicurious

Name: Tofu and Summer Vegetable Curry Recipe | Epicurious
Ingredients: 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided; 1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes; Kosher salt; 2 medium onions, coarsely chopped; 1/3 cup red curry paste; 2 large zucchini, cut into 1/2" pieces; 1 large or 2 small Japanese eggplant, cut into 1/2" pieces; 8 oz. green beans, trimmed, cut into 1" pieces; 1 (13.5-oz.) can unsweetened coconut milk; Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

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When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Keywords

curry
tofu
onion
zucchini
eggplant
green bean
coconut milk
main
dinner
dairy free
gluten free
vegetarian
vegan
quick
easy
weeknight meals
summer
bon appétit

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Ingredients

4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes
Kosher salt
2 medium onions, coarsely chopped
1/3 cup red curry paste
2 large zucchini, cut into 1/2" pieces
1 large or 2 small Japanese eggplant, cut into 1/2" pieces
8 oz. green beans, trimmed, cut into 1" pieces
1 (13.5-oz.) can unsweetened coconut milk
Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)