Tofu and Vegetable Curry

Tofu and Vegetable Curry is a hearty, plant-based stew that combines firm tofu cubes with a medley of vegetables like potatoes, carrots, and spinach, simmered in a rich, spiced coconut milk broth. This dish is a popular staple in many Southeast Asian cuisines, particularly in Thai and Indonesian cooking, where it's valued for its balance of flavors and textures.

🍽️ Nutrition at a glance

This dish is a good source of plant-based protein from the tofu and provides healthy fats from the coconut milk, while the vegetables contribute fiber and essential vitamins. A typical serving (about 1.5 cups) generally ranges from 300 to 400 calories, depending on the specific recipe and portion sizes.

Nutrition breakdown

Calories	220 kcal
Protein	12 g
Carbs	18 g
Fat	11 g
Fiber	5 g
Sugar	4 g
Sodium	580 mg
Potassium	450 mg
Vitamin C	25 mg
Vitamin A	80 mcg
Calcium	200 mg
Iron	3.5 mg
Magnesium	60 mg
Phosphorus	180 mg
Manganese	1.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this curry exemplifies the adaptability of Southeast Asian cuisine, often served as a comforting, everyday meal that can be easily customized with seasonal vegetables. Nutritionally, it's unique for combining complete protein from tofu with the anti-inflammatory benefits of spices like turmeric and ginger commonly found in the curry paste.