Tofu Coconut Curry - Fiver Feeds

Tofu Coconut Curry

Making a curry with coconut milk has to be one of the easiest spicy dishes to create, but there’s no reason why you have to use meat. This tofu-based curry follows similar principles but means vegetarians don’t have to miss out.


Tofu Coconut Curry

Prep Time:



Serves 4 People


£0.96 per Person



  • Ingredients

    2tbsp Oil Ideally Sesame but Vegetable is Fine
    1 Onion Finely Chopped
    2 Garlic Cloves Crushed
    1 Red Chilli Deseeded and Finely Chopped
    1-2tsp Curry Powder
    400g Tin Coconut Milk
    200ml Vegetable Stock
    1-2tsp Soy Sauce
    1-2tsp Brown Sugar
    200g Mushrooms Quartered
    250g Tofu Drained and Cut into Equal Cubes
    150g Cherry Tomatoes Halved

How to Cook

1. Heat half the oil in a wok or large frying pan and cook the onion for 2 minutes. Add the garlic, red chilli and curry powder and cook for another minute. Pour in the coconut milk and stock and bring to the boil. Once simmering, add the soy sauce and brown sugar.

2. In a separate frying pan, heat the remaining oil and fry the mushrooms until golden. Remove from the pan and keep to one side. Fry the drained tofu in the same pan until golden brown and then put the tofu, mushrooms and cherry tomatoes in the curry.

3. Simmer for a further 10-15 minutes. Add additional soy sauce if required then serve with basmati or coconut rice.

Spruce it Up

We’ve kept this curry incredibly simple. But it works as a great base for all different types of curry. If you want to make it a little more thai inspired then throw in a few sticks of lemongrass, a handful of chopped coriander at the end and a dash of nam pla fish sauce.

Or perhaps you want to take it more Indian? Omit the soy sauce, and when you throw in your curry powder also add in a tsp of turmeric, a tsp of garam masala and a pinch of ground coriander.

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