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Coconut Curry Vegetable Stew with Tofu
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 14 ounces firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 2 cups butternut squash, peeled and cubed
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 can (14 ounces) coconut milk
  • 2 cups vegetable broth
  • 2 cups fresh spinach
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pressed and cubed tofu and cook for 5 to 7 minutes, turning occasionally until lightly browned on all sides. Remove the tofu and set it aside.
  • In the same pot, add the diced onion, minced garlic, and grated ginger. Cook for 3 minutes until the onion softens.
  • Stir in the curry powder and cook for 1 minute to release the spices.
  • Add the cubed butternut squash, sliced carrots, and chopped red bell pepper. Pour in the vegetable broth and coconut milk. Stir to combine.
  • Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes until the vegetables are tender.
  • Return the browned tofu to the pot and stir in the fresh spinach. Cook for 2 more minutes until the spinach wilts. Season with salt and pepper.

Notes

Portion the cooled stew into freezer-safe containers for easy grab-and-go meals. When reheating, add a splash of broth if the sauce thickens too much after freezing. The butternut squash keeps its shape better than potatoes, so avoid swapping it if you want consistent texture after thawing.
Course: Main Course
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board