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Veganbell’s Indian Vegan Cookbook

Golden Tofu Veggie Curry

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Golden Tofu Veggie Curry

Golden tofu veggie curry that’s hearty, healthy, and so delicious!

This is essentially a one-pot recipe and it’s incredibly easy to put together.

Perfect side dish for your rice, naan, or any flatbreads.

Let’s go!

Golden Tofu Veggie Curry
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5 from 1 vote

Golden Tofu Veggie Curry

Rich, and delicious golden tofu-veggie curry recipe by Veganbell.
Course Lunch
Cuisine Indian
Keyword curry, tofu curry
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 3 people
Calories 633kcal
Author Veganbell

Recipe Video


  • 1 tablespoon olive oil
  • 3 cloves garlic chopped
  • 1 inch ginger chopped
  • 1 onion chopped
  • 1 cup tomato puree
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon pepper
  • 1/2 cup chopped carrots
  • 1 cup green peas (fresh or frozen)
  • 1 cup cauliflower florets
  • 1 medium potato chopped
  • 1 teaspoon jaggery (or sugar)
  • 1 cup water
  • 18 oz. tofu (250 gm.), cut into bite-size cubes
  • 2 cups coconut milk
  • 1 teaspoon garam masala
  • 1/4 cup freshly chopped cilantro


  • Set a pan (preferably deep) over medium heat. Add oil.
  • Once it’s hot, add garlic + ginger + onion and stir-saute for 3-4 minutes, or until the onion’s golden.
  • Add tomato puree + turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + salt + pepper. Mix well, cover the pan, and cook for 3-4 minutes (stir occasionally). 
  • Next, add carrots + green peas + cauliflower florets + potatoes + jaggery powder + water.a
  • Mix well. Cover the pan and cook for 15 minutes (stir occasionally). 
  • Uncover the pan and add tofu + coconut milk. Stir gently.
  • Cover the pan, turn down the heat to low-medium, and simmer for 15 minutes (stir occasionally).
  • Turn off the heat and sprinkle garam masala + freshly chopped cilantro. Give everything a gentle mix. Serve hot over rice.


Calories: 633kcal | Carbohydrates: 39g | Protein: 25g | Fat: 45g | Saturated Fat: 30g | Sodium: 485mg | Potassium: 1306mg | Fiber: 9g | Sugar: 11g | Vitamin A: 4568IU | Vitamin C: 57mg | Calcium: 309mg | Iron: 12mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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Mirin Sharma
Mirin Sharma

This is hands down my favorite curry from you guys. Thank you for including it on your cookbook. I love it.