What I like about this recipe is that it is easy to make. The hardest part was probably the prep (eg. preparing the butternut squash). After that it was simply simmering the squash, tofu and red pepper in the Thai red coconut curry mixture. This dish came out so good. The smell was incredible and had so much flavor. The sweetness of the squash, the creaminess of the coconut milk, the crunchiness of the red peppers and the spiciness of the red curry was such a good combination. Sprinkle it with peanuts and lime juice and you have a winner! Overall, I enjoyed eating this healthy and nutritious vegan dish. Enjoy!
Cooking Tips for Perfect Vegan Curry
To make your vegan curry even better, consider using fresh ingredients whenever possible. Fresh ginger and garlic can add a great depth of flavor that dried versions just can’t match. If you can, buy whole spices and grind them yourself. This gives your curry an aromatic boost that pre-ground spices lack. When cooking the tofu, press it to remove excess moisture for a firmer texture. Cut it into cubes and pan-fry until golden brown before adding it to the curry. This step enhances the flavor and adds a nice texture. Also, don’t rush the simmering process. Letting the ingredients meld together for at least 20 minutes allows the flavors to develop fully. Adjust the thickness of your curry by varying the coconut milk or broth. If you like it thicker, add less liquid. If you prefer a soupier consistency, just add more. Finally, taste as you go and adjust the seasoning. A little extra salt or a squeeze of lime can make a big difference.
Serving Suggestions and Variations
This vegan curry pairs wonderfully with a variety of sides. Serve it over fluffy jasmine rice or quinoa for a complete meal. If you want something lighter, a simple green salad with a tangy dressing balances the richness of the dish. For an extra crunch, consider adding some toasted coconut flakes or chopped cilantro on top. If you want to mix things up, try adding different vegetables based on what you have on hand. Carrots, spinach, or even chickpeas can work well in this dish. For a protein boost, you can swap tofu for tempeh or even add lentils. If you enjoy a spicier kick, consider adding some chopped Thai chilies or a dash of sriracha. For a unique twist, try using different curry pastes, such as green or yellow, which can change the flavor profile entirely. The beauty of this recipe is its flexibility, so feel free to experiment and make it your own.
Frequently Asked Questions
Can I substitute the tofu with something else?
If you’re not a fan of tofu, chickpeas or lentils work great as alternatives. They will add protein and a nice texture to the curry.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave, adding a splash of water if it thickens up.
Can I make this curry ahead of time?
Making this curry ahead of time is a fantastic idea. The flavors really deepen after sitting, so it can taste even better the next day.
What can I serve with this curry?
This curry pairs beautifully with steamed rice or quinoa for a complete meal. For some extra crunch, serve it with a side of crispy naan or poppadoms.
What are common mistakes when making vegan curry?
A common mistake is not pressing the tofu enough, which can lead to a soggy texture. Also, be careful with the red curry paste; start with less if you’re sensitive to spice, as you can always add more.
Vegan Curry with Tofu and Squash
Ingredients
- 1 pkg 425 g firm tofu, drained
- 1 butternut squash (about 2 lb/1 kg)
- 1 tbsp vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 2 tsp red curry paste
- 1 can 14 oz/398 mL light coconut milk
- 3/4 cup vegetable stock
- 3 tbsp soy sauce
- 1/2 tbsp packed brown sugar
- 1/2 tsp salt
- 1 sweet red bell pepper thinly sliced
- 2 tbsp lime juice
- 2 tbsp salted peanuts chopped
Instructions
- Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and seed squash; cut into 3/4-inch (2 cm) cubes to make 3 cups (750 mL). Set aside.
- In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. Add squash, coconut milk, stock, soy sauce, sugar and salt; bring to boil. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
- Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
Notes
Nutrition
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