Vegetarian Ayam Curry
Indulge in the rich and aromatic flavors of Vegetarian Ayam Curry, a plant-based twist on the classic Southeast Asian dish. This hearty curry combines pan-fried tofu, a medley of vibrant vegetables, and a fragrant blend of spices like turmeric, cumin, and coriander, all simmered in creamy coconut milk for a luscious, comforting meal. The addition of fresh lime juice and cilantro brings a zesty brightness that perfectly complements the slightly spicy, savory base. Served over fluffy steamed rice, this vegetarian curry is a wholesome, satisfying option for a cozy dinner or a flavorful meal prep idea. Ready in just an hour, it’s an excellent choice for anyone craving vegan-friendly, healthy curry recipes that don’t compromise on taste.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 1 large Red chili
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 400 milliliters Coconut milk
- 1 cup Vegetable broth
- 2 medium Carrots
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 cup Frozen peas
- 1 teaspoon Salt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 2 cups Rice
- 3.5 cups Water
Instructions
Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
In a large pan, heat 1 tablespoon of coconut oil over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove from the pan and set aside.
In the same pan, heat the remaining tablespoon of coconut oil. Add diced onion and sauté until translucent.
Add minced garlic, grated ginger, and sliced red chili, and sauté for another minute until fragrant.
Stir in ground coriander, turmeric powder, and cumin. Cook for 30 seconds to release the spices' aromas.
Pour in coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.
Add sliced carrots, red bell pepper, and zucchini. Simmer for about 10-15 minutes until the vegetables are tender.
Stir in the peas and fried tofu, cooking for another 5 minutes until the peas are heated through.
Season the curry with salt to taste and finish with lime juice for a burst of freshness.
Garnish with chopped fresh cilantro before serving.
Meanwhile, cook the rice. In a pot, combine rice and water, bring to a boil, then reduce heat, cover, and let simmer for 18-20 minutes until water is absorbed and rice is cooked.
Serve the Vegetarian Ayam Curry hot over freshly cooked rice.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
