Mild Coconut Tofu Curry


This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 4 slices fresh ginger root

  • 4 cloves garlic, minced

  • ¼ cup cashews

  • 2 stalks lemon grass, chopped

  • 2 onions, sliced

  • 3 tablespoons olive oil

  • 1 dash crushed red pepper flakes

  • 2 tablespoons curry powder

  • 2 ½ cups cubed firm tofu

  • 1 (14 ounce) can coconut milk

  • 14 fluid ounces water

  • 2 medium potatoes, peeled and cubed

  • 2 teaspoons salt

  • 1 tablespoon white sugar


  1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.

  2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.

  3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

Nutrition Facts (per serving)

700 Calories
49g Fat
45g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 700
% Daily Value *
Total Fat 49g 63%
Saturated Fat 23g 114%
Sodium 1264mg 55%
Total Carbohydrate 45g 16%
Dietary Fiber 9g 34%
Total Sugars 7g
Protein 31g
Vitamin C 28mg 141%
Calcium 1134mg 87%
Iron 11mg 59%
Potassium 1307mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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