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Tofu and vegetable curry

  • 6
Tofu and vegetable curry

This vegetarian coconut curry is thick and chunky, with a spicy combination of flavours, softened by the coconut milk.


  • ½ cup sambal oelek
  • 5 macadamia or candlenuts
  • 1½ teaspoons turmeric
  • 4 cloves garlic, crushed, peeled and mashed to a paste
  • 2cm piece fresh ginger, peeled
  • 2 tablespoons dried small shrimp
  • 2 tablespoons oil
  • 1 large onion, peeled and roughly chopped
  • 400 ml can coconut milk
  • 1½ cups vegetable stock
  • 3 kumara, peeled and diced
  • 1 carrot, peeled and sliced
  • ½ cabbage, diced
  • 400 grams green beans, trimmed and halved
  • 1 block each tempeh and tofu
  • 4 tomatoes, quartered


  1. In a food processor put the sambal oelek, macadamia nuts, turmeric, garlic, ginger and dried shrimp and process to a smooth paste.
  2. Heat the oil in a deep-frying pan or wok. Add onion and cook for about 5 minutes or until the onion browns, but not burns. Add paste and cook a further 2 minutes.
  3. Add the coconut milk and stock and bring to the boil.
  4. Add the kumara and simmer until it's half cooked. Add the carrots and cook about 5 minutes. Add the cabbage, beans, tofu and tempeh and cook 5 minutes. Add tomatoes and warm the mixture through. Season with salt and pepper and serve.

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