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Heat the coconut oil in a large deep pan or pot. Add the chopped onions and sauté for 2-3 minutes until translucent. Then add the carrots and continue sautéing for a short while. Next, add broccoli florets, bell peppers, garlic and ginger and sauté for another 3 minutes or so, until the veggies have softened a bit. (Now you can remove some crunchy veggies into a bowl and set them aside to use for garnish as desired).
Add the curry paste, paprika powder, soy sauce, and rice vinegar and sauté for another minute. Then stir in the coconut milk and veggie broth and bring to a simmer. Simmer, covered, for about 5-10 minutes, until the veggies have softened and the curry is creamy. Taste and adjust seasonings as needed or add some coconut sugar if you want it sweeter. Lastly, add peas and spinach and cook for a further minute until the spinach is wilted and the peas are thawed.
In the meantime, wrap the tofu in paper towels and press to remove excess liquid (see recipe video for detailed instructions).
Heat some oil in a non-stick pan. Add the tofu cubes, sprinkle with a pinch of turmeric as desired, and fry them from all sides until golden-brown and crispy. Then add the crispy tofu to your curry.
Garnish your curry with reserved crunchy veggies (optional), plus a swirl of coconut yogurt, raw onion slices, peanuts, sesame seeds, chili flakes, and fresh chopped parsley or coriander. Serve over rice or glass noodles or with vegan naan bread. Enjoy!