Description
A cozy plant-based red curry broth made with tofu, coconut milk, vegetables, and warm curry spices for a creamy, colorful, and comforting bowl.
Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cut into cubes
- 1 tablespoon coconut oil
- 3 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can full-fat coconut milk, 13.5 ounces
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 cup potatoes, peeled and diced
- 1 cup carrots, sliced
- 2 cups broccoli florets
- 1 cup red bell pepper, sliced
- 1 tablespoon lime juice
- 2 tablespoons fresh basil, torn
Instructions
- Place a large pot over medium heat and let it warm for about 1 minute.
- Add coconut oil, then stir in red curry paste, garlic, and ginger. Cook for 1 minute, stirring often, until fragrant.
- Pour in coconut milk and vegetable broth while stirring to loosen the curry paste from the bottom of the pot.
- Add soy sauce and maple syrup, then bring the broth to a gentle simmer.
- Add tofu cubes, potatoes, and carrots. Stir gently to coat everything in the broth.
- Simmer uncovered for 12 minutes.
- Add broccoli florets and red bell pepper, then simmer for 6 to 8 minutes, until the potatoes are tender and the broccoli is bright green.
- Stir in lime juice and fresh basil.
- Taste and adjust with more soy sauce or lime juice if needed, then serve hot.
Notes
- Use full-fat coconut milk for the creamiest broth.
- Add broccoli near the end so it stays bright and tender.
- For a gluten-free version, use tamari instead of soy sauce.
- Serve over rice or noodles for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan curry broth, red curry soup, coconut curry tofu, plant based dinner, vegetable curry bowl