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  • Payton Pinsky

Stove-top Coconut Curry | Vegan Indian Food

I have previously posted a recipe for Coconut Curry in the crock pot and decided to share with you a quicker and less liquid version of one of my favorite dishes. This dish can be thrown together on the stove-top in about 40 minutes and is full of flavors. I just used some veggies I had around the house, so feel free to experiment with your produce. I topped my dish over brown rice for a base. Let's get cooking!

Ingredients: 3 Small Russet Potatoes (peeled and diced)

1/2 Sweet Potato (peeled and diced)

1 Medium Yellow Onion

10 Green Beans (ends cut off)

1/2 Bell Pepper

2 Medium Carrots (peeled)

2 Tbs Minced Garlic

1 Package Firm Tofu (cubed)

1 14oz Can Coconut Milk

Rice for a base

Coconut Oil

Curry Paste

Cumin Seasoning



Chili Powder

Salt and Pepper


  1. Cook your rice according to the package. Set your tofu on a plate and wrap it in a paper towel. Set another plate on top and weigh it down with heavy cans to drain the water for about 10 minutes.

  2. Heat a large skillet pan over high heat. Add in coconut oil and diced onion. Cook onion until it begins to turn translucent, about 5 minutes. Add in peeled and diced potatoes. Let cook for another 5 minutes before adding in carrots, peppers, and garlic.

  3. While veggies are cooking, heat more oil in a smaller skillet over high heat. Add in cubed tofu pieces and pan fry for about 10 minutes. Turn your tofu constantly so the pieces are cooked evenly.

  4. To your pan of veggies, add in green beans, 3/4 can of coconut milk, and curry paste. Season with all the listed above seasonings and mix together evenly. Turn to a medium heat and let simmer until veggies are thoroughly cooked. Taste and adjust seasonings to your liking.

  5. Once tofu begins to brown, add it to your pan of veggies along with the rest of your coconut milk. Option to add vegan butter and basil to your rice.

  6. Serve and enjoy!

Suggestions: A can of diced tomatoes with juices would make a great addition to this meal by adding it in along with your coconut milk. I did not have any handy. This dish also stays well refrigerated for about 5 days. Na'an bread would also make a great side.

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