Vegetarian Ayam Curry

Experience the hearty warmth of this Vegetarian Ayam Curry, a plant-based spin on the classic Southeast Asian favorite. Packed with golden crispy tofu, vibrant vegetables like carrots, red bell peppers, and zucchini, and simmered in a creamy coconut milk and spice-infused broth, this recipe brings bold flavors to your table. Fragrant aromatics like garlic, ginger, and red chili elevate the dish, while a finishing touch of lime juice and fresh cilantro adds brightness. Perfectly paired with fluffy steamed rice, this satisfying curry is both wholesome and comforting, making it an ideal choice for weeknight dinners or special occasions. Ready in just an hour, it’s a delicious way to savor a vegetarian take on a traditional curry.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.

Step 2

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.

Step 3

In the same pan, heat the remaining tablespoon of coconut oil. Add diced onion and sauté until translucent.

Step 4

Add minced garlic, grated ginger, and sliced red chili, and sauté for another minute until fragrant.

Step 5

Stir in ground coriander, turmeric powder, and cumin. Cook for 30 seconds to release the spices' aromas.

Step 6

Pour in coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.

Step 7

Add sliced carrots, red bell pepper, and zucchini. Simmer for about 10-15 minutes until the vegetables are tender.

Step 8

Stir in the peas and fried tofu, cooking for another 5 minutes until the peas are heated through.

Step 9

Season the curry with salt to taste and finish with lime juice for a burst of freshness.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

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.

Step 12

Serve the Vegetarian Ayam Curry hot over freshly cooked rice.

Nutrition Facts

Serving size	(3067.1g)

Amount per serving	% Daily Value*
Calories	1638.0

Total Fat 53.7g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 5838.9mg	0%
Total Carbohydrate 233.7g	0%
Dietary Fiber 29.7g	0%
Total Sugars 78.7g
Protein 72.5g	0%

Vitamin D 0IU	0%
Calcium 974.2mg	0%
Iron 18.9mg	0%
Potassium 3557.9mg	0%

*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.

Source of Calories

Fat: 28.3%

Protein: 17.0%

Carbs: 54.7%