Inspired by: @danielgl
Are you looking for a quick, healthy, and incredibly flavorful vegan dinner that uses up fresh vegetables? This easy Vegan Madras Curry is your answer! Inspired by a wonderful find of pure, organic coconut milk, this recipe promises a rich, creamy, and satisfying meal without any unwanted thickeners or additives. It's the perfect solution for a busy weeknight or when you want a delicious way to utilize your produce before it goes to waste.
This recipe truly shines when you focus on quality ingredients, like the simple, two-ingredient coconut milk (80% coconut meat extract and water) that inspired its creation. As one abillion user commented, "This looks delicious!" and another praised the specific coconut milk, noting, "It is well designed!" The key to its success lies in its natural, looser consistency, a detail that resonated with many, including the recipe's creator who avoids products with thickeners thanks to insights from the Yuka app, which rated the featured coconut milk a "Good 70/100."
Enjoy a vibrant, plant-based curry that's both dairy-free and packed with wholesome goodness, proving that healthy eating can be absolutely delicious and super yummy!
Ingredients
- 1 can (400ml) coconut milk (ideally organic, GMO-free, and no added thickeners)
- 200g tofu, cubed
- 1 red onion, chopped
- 1 small cauliflower, cut into florets
- A handful of padrón peppers (or other mild peppers), sliced
- 1-2 tablespoons Madras curry mix (store-bought or homemade)
- 1/2 - 1 teaspoon Indian chili powder (optional, for extra heat)
- Cooking oil for sautéing
Equipment
- Large skillet or pot
- Stirring spoon
Instructions
- Heat a small amount of cooking oil in a large skillet or pot over medium heat.
- Add the chopped red onion, cauliflower florets, and sliced padrón peppers (or other vegetables) to the skillet. Sauté for 5-7 minutes, or until the vegetables begin to soften.
- Pour in the coconut milk. Stir in the Madras curry mix until well combined.
- Add the cubed tofu to the curry. If desired, sprinkle in Indian chili powder for an extra kick.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook for another 15 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to become tender.
- Serve hot with your favorite rice or naan.
Variations & Adaptations
- Boost the Veggies: Feel free to swap or add other vegetables like sweet potatoes, spinach, bell peppers, or chickpeas to make it even heartier. This recipe is fantastic for using up those "random assortment of veg" that need to be used!
- Protein Power: While tofu is a fantastic protein source here, you can also experiment with lentils, tempeh, or your favorite plant-based chicken alternative.
- Spice Level: Adjust the amount of Indian chili powder (or omit it) to suit your preferred heat level. You can also add a pinch of fresh ginger or garlic for more depth of flavor.
- Gluten-Free Friendly: This recipe is naturally gluten-free! Ensure your curry mix is also gluten-free if you have a strict dietary requirement.
Tips & Hacks
- Pure Coconut Milk is Key: The recipe highlights a thickener-free coconut milk which contributes to a naturally looser and smoother curry, unlike other brands that might have a gelatinous texture. This also means you're avoiding potentially unhealthy additives.
- Don't Waste Veggies: This recipe is perfect for clearing out your fridge! It encourages a resourceful approach to cooking, turning everyday produce into a gourmet meal.
- Check Your Ingredients: Use apps like Yuka to assess the health score of packaged products, ensuring you're choosing ingredients with minimal unhealthy additives.
Give this delicious and healthy vegan Madras curry a try tonight! We'd love to see your creations! Share your experience and photos on abillion and inspire others to discover the joy of plant-based cooking.
Relevant Image Links
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