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Vegan Thai Coconut Curry

Vegan Thai Coconut Curry marries the best of warm fall comfort food with the last of the summer vegetables. It's vegan/plant-based, gluten-free, and simple enough for weeknights. 

Course Dinner
Cuisine asian, Vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Calories 342 kcal


  • 2 tsp coconut oil
  • 1-2 tbsp vegan Thai red curry paste
  • 3 cloves garlic, minced
  • 1 15 oz can coconut milk
  • 1 medium tomato, cut into 8 wedges
  • 1/2 red bell pepper, seeded, cut into large bite sized pieces
  • 2 large bunches roughly chopped leafy greens (I used half kale, half Swiss chard)
  • 1 block extra-firm tofu


  1. Before starting, prepare the tofu. Place a towel or 2-3 paper towels on a plate, and place the tofu on top. Put a plate on top of the tofu, and then place a heavy object on top of the plate. Allow it to sit for 30 minutes to let some of the moisture drain out. The step can be done earlier in the day, or the night before. 

  2. Once the tofu is pressed, cut it into cubes. First cut it in half through the shortest width. Keeping the two halves stacked together, slice the tofu into quarters in each direction. This will yield 32 approximately equally sized tofu cubes. Set aside. 

  3. In a large (12" or more) skillet (cast iron, nonstick, or regular), heat coconut oil over medium-high heat until melted. Add 1 tbsp curry paste and garlic, and stir to combine. If you like spicier curry, you can add an extra tbsp curry paste.

  4. When the curry mixture becomes fragrant (after 1-2 minutes), add the coconut milk and stir well to combine. Add tomatoes and peppers to the pan, stir, and cook for about 2-3 minutes until tomatoes begin to soften. 

  5. Carefully add the leafy greens to the pan. When the greens begin to wilt, gently stir the mixture, trying to bring more of the greens in contact with the sauce. This will be easier to do once the greens have cooked down a little bit. Cook for about 7-10 minutes until the greens have fully wilted and lost their vibrant green color. 

  6. Add the tofu and gently stir to coat the tofu with some of the sauce. Cook over medium-low heat for about 5 more minutes. 

  7. To serve, ladle the curried vegetable and tofu mixture on top of a bowl of white or brown rice. 

Recipe Notes

Calorie count is approximate, with the recipe using 1 tbsp curry paste, and does not include rice.