Vegetarian Tofu Curry

If you’re looking for an easy dish to whip up on a Wednesday night, then look no further!

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4 people


  • Dash of olive oil
  • 1 medium brown onion, finely diced
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 400ml can coconut milk
  • 1 red capsicum, diced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 3 carrots, diced
  • 1 desire potato, diced
  • 200 gram firm tofu, cut into cubes
  • Cooked basmati rice & 1 lime, for serving


  1. Heat the oil in a wok or casserole dish over medium heat. Add the onion & cook until it’s soft & translucent. Add the curry paste & cook for 30 seconds.
  2. Add the potato, carrots, tofu, fish sauce & coconut milk. Cook for 5 – 7 minutes.
  3. Add the remaining vegetables & cook on a low heat for 20 minutes until the mixture starts to thicken & the vegetables are soft.
  4. Serve with rice & lime wedges.

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