Vegetarian red curry recipe with tofu
This delicious vegetarian red curry recipe with tofu is very easy to prepare. It is full of aromatic spices and vibrant vegetables. This 20-minute recipe makes hearty vegan red curry with vegetables and tofu.
Servings: 4 cups
Calories: 162kcal
Cost: $5
Equipment
Ingredients
- 1 teaspoon oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 cup baby corn - cut into bite size pieces
- 1 cup extra firm tofu - water drained pressed and cubed
- 1 cup carrot -chopped
- 1 zucchini cubed
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 Tablespoon Thai Red Curry Paste - adjust per spice tolerance
- 1 Tablespoon liquid coconut amino or tamari
- 1 Tablespoon rice vinegar
- 1 Tablespoon coconut sugar I prefer coconut sugar
- 1 (13.5) oz. can of full fat coconut milk
- ½ cup water
- 1 Tablespoon lime juice
Garnishes - Optional
- 5-6 stalks green onions chopped
- 1 Tablespoon thai basil leaves chopped
- 1 Tablespoon cilantro leaves chopped
Instructions
How To Make Instant Pot vegetarian red curry
- Turn Instantpot on and press SAUTE button. After it displays HOT, add oil, chopped onions and minced ginger and garlic. Stir well till onions get translucent.
- Add all the veggies to the pot. Sauté well. Add tofu cubes. Mix well. Add water and stir everything together making sure to DEGLAZE by scraping the base with spatula.
- Add coconut milk, sugar, soy sauce, rice vinegar and curry paste. Give the mixture a good stir.
- Cancel SAUTE. Close the lid with valve at SEALING. Press MANUAL or PRESSURE COOK and select 1 minute.
- After Instant Pot done cooking, wait on keep warm timer for 3 minutes and then do QPR - quick pressure release by turning the valve to venting.
- After the silver pin drops, carefully open the lid. Your steaming hot curry is ready.
- If necessary, add more water to thin the curry. Alternatively, if you feel it's too thick, simmer it back on SAUTE for couple minutes.
- Add in the thai basil leaves, cilantro leaves and chopped green onions and mix. Add lime juice just before serving.
- Serve this vegan Thai Red Curry with jasmine rice or steamed white rice, brown rice, quinoa or noodles. Enjoy!
How to make vegetarian red curry recipe on the Stove Top
- Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add chopped onions and minced ginger and garlic. Stir well till onions get translucent.
- Add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat.
- Add tofu cubes. Mix well. Add water and stir everything together making sure to scrape the base.
- Add coconut milk, coconut amino, rice vinegar, sugar and curry paste. Give the mixture a good stir.
- Cover the pot and let the curry cook on medium heat for 7-10 minutes. It will come to a light simmer and become thick and creamy.
- Adjust the consistency of the curry at this point. You can add water to thin it out if you so desire.
- Add in the thai basil leaves, lime juice, cilantro leaves and chopped green onions and mix. Remove pan from heat.
- Serve this vegan Thai Red Curry with jasmine rice or steamed white rice, brown rice, quinoa or noodles. Enjoy!
Notes
- Store brought Thai curry pastes are hot, so use sparingly. If you can't tolerate heat, use 1 tablespoon only.
- Once it cools down, the curry really thickens so you will have to add some water while re-heating.
- For Instant Pot cooking , choose 1 minute for veggies with little bite to them. If you like soft veggies, choose 2 minutes.
- Make sure to use Extra Firm Tofu for this recipe. Also press the tofu well so that most of the water is drained. The curry will be watery otherwise.
Nutrition
Serving: 1cup | Calories: 162kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 281mg | Fiber: 4g | Sugar: 10g