This Vegetable Curry combines a vibrant mix of aromatic spices and fresh, wholesome veggies like zucchini, mushrooms, tofu, and creamy coconut milk. Ready in 30 minutes, this coconut curry is perfect for anyone looking for a simple, cozy and comforting plant-based meal.
Heat the oil in a large pan or wok over medium heat. Add the onion to the pan and sauté for a few minutes until the onion is softened.
Add the minced garlic, chopped zucchini and sliced mushrooms. Stir and cook until the zucchini is browning and soft and the mushrooms are cooked.
Cut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes. Add all the spices and salt and cook for 30 seconds until fragrant.
Add the chopped tomatoes, coconut milk and cauliflower. Lower heat and let the mixture simmer for 15-20 minutes, until the sauce has thickened and the cauliflower is cooked.
Add the spinach and cook until wilted.
Garnish with chopped cilantro and serve with your favorite rice, naan or preferred sides.
Refrigeration: This vegan curry can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer-term storage, allow it to cool completely before transferring it to a freezer-safe container or bags. It can be frozen for up to 3 months without losing its delectable taste.
*If you prefer a more spicy curry, feel free to add some fresh chili or more chili powder.