Go Back
Print Recipe

Easy Coconut Curry

A delicious coconut curry that is always a crowd pleaser. Tofu and red beans make the curry high-protein and very filling! This recipe makes a big batch and freezes well, perfect for days when you don´t have time to cook.

Ingredients

  • 1 onion, minced
  • 1 red bell pepper, minced could sub in any vegetable you have on hand
  • 2 cans coconut milk 800ml/ 28oz
  • 1/2 can diced tomatoes could sub fresh tomatoes or 2tbs tomato paste
  • 1 tbs curry powder
  • 1 tsp cumin
  • 400 g tofu, diced or crumbled (14oz) press beforehand with a clean kitchen towel to squeeze out as much water as possible
  • 1-2 tbs lemon juice, lime juice, or rice wine vinegar
  • 1 tsp salt (more to taste)
  • 1 can red beans drained and rinsed

Instructions

  • Heat 2tbs of olive oil a large pot on medium high heat until shimmering. Add the onion and red pepper and sauté for about 5 minutes until the onion starts to turn translucent
  • Add in the coconut milk, curry powder and cumin, salt, red beans, tofu, and mix well
  • Bring to a boil, reduce to a simmer and taste to see if any additional seasonings or salt is needed. Cover and allow to cook together for 15 minutes. Add a spash of water if the curry seems too thick.
  • Remove the cover, taste and add any additional salt if needed and add lemon or lime juice or vinegar. Serve with rice, quinoa, or potatoes.
  • Stays good in the fridge for 4 days and freezes well for longer storage!