Golden curry with simmered tofu and brown rice

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Nothing says soup season like a full bowl of this rich, colorful golden curry with simmered tofu and brown rice. This delightfully vegan curry is abundant in flavor and spice, accented with lime and microgreens for a great color contrast. This is the bowl you want to savor on a cozy night for date night at home, enjoying solo, or maybe that next friend’s gathering. This soup is bringing all the right flavors to warm up a chilly evening.

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golden curry ingredients
golden curry in pot

Not to mention, this golden curry is my go-to use-it-up meal when produce pickings are low. We’ve all had that “what’s for dinner” when the fridge is scarce moment, and I can guarantee you that those bottom drawer stragglers will absolutely shine in their final recipe form here. I almost always have potatoes, carrots, onion, and cabbage on hand. And with a few extra plant-based pantry staples there’s a good chance this soup makes its way into the regular rotation. Once you try this pot, you’ll be happy for a chance to whip up something this easy and this tasty with just a few ingredients.

Golden curry with simmered tofu and brown rice   by

This delightfully delicious vegan golden curry with simmered tofu and brown rice uses just a few pantry staples and makes the most out of ingredients you probably already have on hand!

makes: 5 - 6 servings | prep time: 10 min | cook time: 30 min | total time: 40 min

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golden curry with brown rice, micro greens, lime

Ingredients

  • 4 small-medium golden potatoes
  • 1 large carrot
  • 1/2 yellow onion
  • 1/4 large cabbage
  • 4 - 5 cloves garlic
  • 1 block firm tofu
  • 1 can full fat coconut milk
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper, approx
  • 4 cups water
  • 1/4 cup plant milk (or additional coconut milk if you have)
  • 2 tsp apple cider vinegar
  • 1/2 tsp ground ginger
  • 2 tbsp + ½ tsp no-salt curry powder
  • micro greens or cilantro, lime wedges to garnish

Brown rice

  • 1 cup dried brown rice
  • 2 1/4 cups water

To-Do's

  1. If making brown rice, prepare by washing / rinsing 1 cup dried brown rice. Add rice to medium pan with 2 ¼ cup water. Bring to a boil and let simmer 40 minutes.
  2. Wash and dry potatoes and carrot. Chop potatoes into smaller cubes, approx ½” by 1” pieces, or as desired. Add to large bowl. You can keep the skin on, removing any spots or potato eyes as needed.
  3. Remove top of carrot. Slice and quarter the carrot, approx ¼” thick pieces. Add to bowl. Peel and finely chop onion into smaller pieces. Add to bowl.
  4. Remove cabbage core and any brown spots. Thinly slice into strips and add to bowl. Set aside.
  5. Peel garlic and thinly slice, add to separate small bowl. Set aside.
  6. Open and drain tofu. Cube tofu into smaller pieces, approx ½”. Add to separate medium bowl. Set aside.
  7. Open can of coconut milk, set aside.
  8. In a large pot, heat olive oil over medium-high. Add in bowl of potato, carrot, onion, and cabbage. Add in salt and paper. Stir gently over heat.
  9. Sauté for 3 – 4 minutes until onions become slightly translucent. Add in garlic, sauté and additional 2 – 3 minutes until fragrant. 
  10. Add in tofu. Stir to combine.
  11. Add in coconut milk, water, and additional plant milk. (You can pre-boil your water in the kettle to slightly speed up the process.)
  12. Add in apple cider vinegar, ground ginger, and no-salt curry powder. Stir to combine.
  13. Bring soup to a boil and reduce the heat to low and let simmer for 20 – 25 minutes, until potatoes are fork tender.
  14. If making brown rice, turn off rice after 40 minutes of simmering and remove from heat.
  15. Remove soup from heat and in a large bowl serve rice with golden curry. Garnish with a wedge of lime and top with microgreens or cilantro and enjoy! Store soup and rice separately for about 3 – 4 days.
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