Spicy Tofu Curry: No Need for Take-Out!

Have you ever had curry? It’s a creamy, spicy dish filled with lots of vegetables and protein which you would normally find at an Indian restaurant. Before Will showed me how to make it when we first started dating, I never would have guessed how simple it is to prepare. Curry was one of the first dishes we ever cooked together! We have made it over and over again since. We love it because you can throw just about any combination of vegetables and protein together with the curry paste, fish sauce, and coconut cream and you have a delicious meal. Have a lot of veggies in your fridge that need used up? Curry is great for that! I think we have tried dozens of combos: squash, zucchini, mushrooms, eggplant, peppers, onions, broccoli, etc. We served ours with black quinoa the other night, but we have also paired it with cauliflower rice.


The three key ingredients that make this dish really great are: curry paste, canned coconut milk, and fish sauce. You can find curry paste at just about any grocery with an international food aisle. The fish sauce is a little trickier to find, we always buy ours at an Asian grocer in the city. However, if it isn’t available or you want to make the dish vegan-friendly, it can be left out. The final piece is canned coconut milk. Make sure you let the can sit for 24 hours to let the cream and milk separate. You want to be able to scoop the cream out separate from the milk.


Spicy Homemade Curry

(Serves 3)


  • 8 oz. block of tofu (or protein of your choice)
  • 3 cups chopped vegetables (eggplant, onions, pepper, mushroom – whatever combo you have on hand!)
  • 13.5 oz can coconut cream
  • 2-3 tablespoon curry paste (adjust to your preference – careful, some can be pretty spicy!)
  • 1 tablespoon fish sauce


  1. Chop vegetables into evenly sized pieces.
  2. Heat large stock pot over medium heat. Add 2 tablespoons coconut cream and curry paste. Stir and cook until they begin to simmer.
  3. Add tofu and fish sauce. Stir to evenly coat with sauce.
  4. Add vegetables and the rest of the can of coconut. Stir gently until it begins to simmer. Cover and continue to simmer until vegetables are tender.
  5. Serve over a grain of your choice.

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