I love coconut curry, and one night I didn’t have any chicken but had a major craving for some coconut goodness. Thankfully, I had some tofu so I decided to experiment with a vegetarian meal. It was really fast and easy to make, and incredibly delicious. Another good thing was that it lasted me for about three meals, so I had some leftovers for the next day.

For those of you that fear tofu, I politely encourage you to be brave and jump out of your comfort zone. It’s full of protein, cheap, fast to make, and if made properly it’s very tasty. If you’ve never cooked with it before and you like coconut, this is a great meal to give it a test run because it’s  simple and the tofu will soak up the coconut flavour. Go ahead and give it a spin!

Vegetarian Curry

1 zucchini

1 eggplant

1 onion

½ package of tofu

1 14oz can coconut milk (I like the ‘lite’ milk)

2 tsp curry powder

Salt and pepper

Chili flakes

1 package of dry rice noodles (about 220 grams)

½ cup vegetable broth (I used bullion cubes)

This is the bullion and coconut milk that I use.

Directions

1. Slice up vegetables. Add some cooking oil to a large wok or pan, and sauté veggies on medium heat with salt and pepper until soft.

2. Add coconut milk, curry powder, chili flakes, and vegetable broth and bring to a simmer. Crumble the tofu in (or if using firm tofu slice into cubes and combine).
3. Stir to combine and bring to a boil. Add more curry and/or chili flakes if desired. Reduce heat to simmer (medium low).

4. Add rice noodles. I added the noodles straight from the package, but if you want you can follow the soaking directions on the package. It was fine just adding them though and makes less steps for you.
5. Simmer until noodles are soft then serve immediately.

Enjoy!