One-Pot Tofu & Green Pea Coconut Curry with Basmati Rice
This creamy one-pot tofu and green pea coconut curry comes together in just 30 minutes, blending aromatic spices, tender tofu, and fluffy basmati rice for a comforting, satisfying meal. Perfect for busy weeknights, this dish delivers bold flavors and minimal cleanup.
- 14 oz extra-firm tofu
- 1 cup basmati rice
- 1 cup frozen green peas
- 1 can coconut milk (full-fat)
- 1 medium yellow onion
- 1 tbsp fresh ginger
- 3 cloves garlic
- 1.5 cups vegetable broth
- 2 tsp curry powder
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 0.25 cup fresh cilantro (for garnish)
Advertisement
Instructions
Drain tofu and pat dry. Cut into 1-inch cubes. Finely dice onion, mince garlic and ginger.
Heat olive oil in a large pot over medium heat. Sauté onion for 3 minutes until softened.
⏱️ 3 minutes 🌡️ Medium HeatAdd garlic and ginger. Cook for 1 minute until fragrant.
⏱️ 1 minuteStir in curry powder, cumin, turmeric, salt, and pepper. Toast spices for 1 minute.
⏱️ 1 minuteAdd tofu cubes and gently stir to coat with spices. Sauté for 2 minutes.
⏱️ 2 minutesPour in basmati rice, coconut milk, and vegetable broth. Stir well. Bring to a boil.
⏱️ 3 minutes 🌡️ High HeatReduce heat to low, cover, and simmer for 12 minutes.
⏱️ 12 minutes 🌡️ Low HeatRemove lid, stir in frozen peas, and cook uncovered for 2-3 minutes until peas are bright and rice is tender.
⏱️ 3 minutesTurn off heat. Let rest for 3 minutes, then fluff rice and garnish with fresh cilantro before serving.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
