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–+ servings
Adriana Rose

Sri Lankan Tofu Curry: A Flavorful Vegan Delight!

A flavorful vegan delight, Sri Lankan Tofu Curry is a rich and aromatic dish that combines tofu with a variety of spices and vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Sri Lankan
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder adjust to taste
  • 1 can 14 ounces coconut milk
  • 1 cup vegetable broth
  • 1 block 14 ounces firm tofu, drained and cubed
  • 1 cup diced tomatoes fresh or canned
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup spinach leaves
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the mustard seeds and cumin seeds to the pot. Cook for about 30 seconds until the seeds begin to pop.
  4. Stir in the turmeric, coriander, and chili powder, cooking for another minute to release the spices' flavors.
  5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
  6. Add the cubed tofu, diced tomatoes, and green beans to the pot. Season with salt to taste. Cover and let simmer for 15-20 minutes, stirring occasionally, until the green beans are tender.
  7. Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted. Adjust seasoning if needed.
  8. Serve hot, garnished with fresh cilantro. This curry pairs well with rice or naan.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 15gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 4gSodium: 500mgFiber: 4gSugar: 4g

Notes

  • For a creamier texture, blend half of the curry before adding the spinach.
  • You can also substitute the tofu with chickpeas for a different protein source.
  • Adjust the spice level by adding more or less chili powder based on your preference.

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