Instant Pot Thai Coconut Curry with Tofu and Vegetables
This Instant Pot Thai Coconut Curry with Tofu and Vegetables is a quick and flavorful dish that captures the essence of Thai cuisine. With creamy coconut milk, protein-rich tofu, and a variety of colorful vegetables, this whole food plant-based, oil-free recipe is perfect for a satisfying lunch or dinner.
Equipment
- Instant Pot
Ingredients
- 1 block 14 oz firm tofu, drained and cubed
- 1 can 14 oz coconut milk (light or full-fat)
- 1 cup vegetable broth
- 1 cup broccoli florets
- 1 bell pepper sliced
- 1 cup snap peas or green beans
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons red curry paste adjust to taste
- 1 teaspoon soy sauce or tamari
- juice of 1 lime
- fresh cilantro for garnish optional
- cooked brown rice or quinoa for serving
Instructions
- Sauté the Aromatics: Set the Instant Pot to the sauté function. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and ginger, and sauté for another minute until fragrant.
- Add Tofu and Vegetables: Stir in the cubed tofu, broccoli, bell pepper, and snap peas (or green beans). Cook for about 2-3 minutes, stirring occasionally.
- Make the Curry Sauce: Add the coconut milk, vegetable broth, red curry paste, and soy sauce (or tamari) to the pot. Stir well to combine.
- Pressure Cook: Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 5 minutes. Once the cooking time is complete, allow for a quick release of pressure.
- Finish with Lime Juice: Carefully remove the lid and stir in the lime juice for a fresh kick of flavor.
- Serve: Divide the Thai coconut curry between two bowls and serve over cooked brown rice or quinoa. Garnish with fresh cilantro if desired.
Notes
Vegan, Gluten-Free, Oil-free, Whole Food Plant-Based
Nutritional Values (per serving)-
Calories: 450 | Protein: 18g | Carbs: 60g | Fiber: 10g | Sugar: 5g
Tips & Tricks-
Customize the Vegetables: Feel free to add other vegetables like zucchini, carrots, or spinach for added nutrition and flavor.
Adjust Spice Level: Modify the amount of red curry paste to suit your spice preference; add more for extra heat.
Make Ahead: This curry can be made in advance and stored in the refrigerator for up to 4 days. Reheat in a pot or microwave before serving.Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
