Savory Vegetable & Tofu Curry with Coconut Milk
A flavorful Thai-inspired curry combining crispy tofu, tender cauliflower and kale in a rich coconut milk sauce with aromatic spices. Ready in under 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quickietreats.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Colander
- Can opener
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Paring knife
- Airtight container
- Kitchen timer
- Spoon
Ingredients
- 400g firm tofu, drained
- 1 tablespoon olive oil, plus extra for drizzling
- 1 large onion, thinly sliced
- Kosher salt, to taste
- 1-3 tablespoons Thai curry paste (red or green)
- 2 teaspoons Madras curry powder
- 2 teaspoons turmeric
- 400ml unsweetened coconut milk
- 2 teaspoons brown sugar
- 1 large head cauliflower, cut into florets (including tender leaves)
- 60-120g kale, stems removed and leaves roughly chopped
- Lime wedges (optional)
- Cooked rice or naan bread (optional)
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