This yellow tofu curry with coconut milk and colorful vegetables is 100% vegan and gluten-free and is a healthy and nutritious meal ready in 30 minutes!
Black Rice: In a medium pot, add rice and water, bring to a boil, reduce heat, cover and let simmer for 25 minutes.
Tofu Curry: In a large dutch oven or pot, heat the coconut oil over medium heat, add onion, and cook until softened, about 5 minutes. Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook another 2 – 3 minutes. Add curry powder and turmeric, cook for 1 minute or until fragrant. Add in the coconut milk, remaining liquids, and tofu, stir gently. Bring to a boil, reduce heat, cover and simmer for 10 – 15 minutes, until sweet potato is fork-tender. Turn off the heat, add in the lime juice and leafy greens, stirring gently until the greens soften and wilt.
Serve the tofu curry overtop rice and enjoy with fresh cilantro on top and a squeeze of more lime juice if you like. Pairs well with homemade Vegan Naan.
Store: Leftovers store well for a few days in an airtight container in the fridge. Flavors will enhance with time. For longer storage, store in the freezer for up to 2 – 3 months. Let thaw before reheating.
Use large leafy greens if you prefer. Just be sure to shred or chop them before adding them to the pot.
If you’re looking for a more mellow yellow color, I suggest using unsweetened non-dairy milk in place of the water or broth. That will help soften the yellow hue.
The lime juice is essential, without it, the overall flavor is flat and boring.
Use your favorite rice or quinoa if you can’t source black rice. I’ve found mine locally for fairly cheap. It tends to be a bit more expensive online, especially if you have to pay for shipping. I would shop around locally and online to find the right source for you.