Mediterranean Vegetable Pan
25 min • 280 cal
Thai • Vegetarian
Coconut Curry Vegetables
25 minEasy4 servings
🧮Serving Size Calculator
4
servings
290
calories
8g
protein
22g
carbs
20g
fat
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- Fresh basil and cilantro for garnish
Instructions
- 1
Press tofu for 15 minutes between paper towels. Cut into 1-inch cubes.
- 2
Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides. Set aside.
- 3
Add remaining oil to the pan. Sauté onion for 3 minutes until softened.
- 4
Add garlic and ginger. Cook for 30 seconds until fragrant.
- 5
Add curry paste and stir for 1 minute until fragrant and slightly darkened.
- 6
Pour in coconut milk and bring to a simmer.
- 7
Add broccoli, bell pepper, and zucchini. Cover and cook for 5-7 minutes until vegetables are tender-crisp.
- 8
Add snap peas and cook for 2 more minutes.
- 9
Stir in soy sauce, lime juice, and brown sugar. Return tofu to the pan.
- 10
Serve over jasmine rice. Garnish with fresh basil and cilantro.
Pro Tips
💡
Press tofu before cooking for the crispiest texture - it makes a huge difference.
💡
Add vegetables in order of cooking time: longest cooking first.
💡
Serve over jasmine rice to soak up the incredible coconut curry sauce.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Coconut Curry Vegetables?
Follow the step-by-step instructions above. This recipe takes about 25 min and is rated easy difficulty.
Is Coconut Curry Vegetables suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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