Vegan Tofu Avocado Coconut Curry

Hello friends,

I suppose you’ve noticed that I’ve been purchasing a lot of avocados lately, and this week isn’t any different. They are a great source of ‘the good fat’ and pretty tasty too. I had a hankering for indian food this weekend so I decided to attempt to make a vegan curry from scratch without a recipe. I’m happy to say that it was a success!


All you really need to make curry is a whole lot of spices, some vegetables, a protein (optional), coconut milk and rice. Don’t worry about finding the perfect recipe. You can do this all on your own! It’s honestly one of the easiest meals to whip up. I started by gathering my spices and some veggies for mincing. I opted to use a thai curry spice, lemongrass, sweet curry powder, hot curry powder, crushed red pepper, and tumeric. I minced 4 cloves of garlic and one jalapeño and cubed an avocado. Then I set it all aside.


I then chopped a yellow pepper, green pepper, and sweet onion. I sautéed the veggies in 1 tablespoon avocado oil until bright and slightly tender.

FullSizeRender_1In a separate pan, I fried cubed extra firm tofu until golden brown. Meanwhile, I added the jalapeño and minced garlic to the veggies and continued to cook over low heat.


Once the tofu and veggies were done. I poured one can of light coconut milk and a half cup of water into the veggie mixture and added spices to taste. The secret to a perfectly spicy curry is to be very heavy handed! After stirring the spices in the veggie mixture until well-incorporated, I added the fried tofu.


To finish the dish, simply let it simmer for five minutes so the flavors can meld and then add in the avocado. Combine and voila! It’s a creamy, spicy, vegan coconut curry! Trust me, it looks complicated, but it took about 10 minutes worth of prep time and 15 minutes on the stove! Give it a try!

Have a favorite curry recipe? Let me know! Cheers!


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