Vegetarian Spicy Kari (Indonesian Chicken Curry)

Experience the bold, exotic flavors of Southeast Asia with this Vegetarian Spicy Kari, a plant-based twist on the traditional Indonesian chicken curry. Infused with aromatic spices like turmeric, coriander, and cumin, this hearty curry replaces chicken with golden pan-fried tofu while featuring tender sweet potatoes, carrots, and vibrant baby spinach in a rich coconut milk base. Fresh lemongrass and red chilies bring an authentic depth of flavor, balanced by a splash of zesty lime juice. Perfectly paired with white or brown rice, this one-pot meal delivers a satisfying combination of warmth, spice, and freshness that’s ideal for both weeknight dinners and special occasions. It's vegan, gluten-free, and ready in just under an hour, making it a comforting and nutrient-packed choice for all curry lovers.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 4 pieces shallots
• 3 pieces garlic cloves
• 1 inch fresh ginger
• 1 piece lemongrass stalk
• 3 pieces red chilies
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 cups vegetable broth
• 1 can unsweetened coconut milk
• 1 block tofu (extra firm)
• 1 large sweet potato
• 2 pieces carrot
• 2 cups baby spinach
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups white or brown rice (optional, for serving)

Directions

Step 1

Press the tofu to remove excess water, then cut into 1-inch cubes and set aside.

Step 2

Peel and dice the sweet potato into bite-sized pieces and thinly slice the carrots. Set aside.

Step 3

Finely chop the shallots, garlic, ginger, red chilies, and lightly bruise the lemongrass stalk by gently crushing it to release its flavor.

Step 4

Heat the coconut oil in a large pot over medium heat.

Step 5

Sauté the shallots, garlic, ginger, and chilies in the oil for 2-3 minutes until aromatic.

Step 6

Add the bruised lemongrass, ground coriander, turmeric, and cumin. Stir well to coat the aromatics in the spices and cook for 1 minute.

Step 7

Pour in the vegetable broth and bring to a gentle simmer.

Step 8

Add the coconut milk, diced sweet potatoes, and sliced carrots. Stir well and simmer for 15-20 minutes or until the vegetables are tender.

Step 9

In a separate skillet, lightly pan-fry the tofu cubes until golden on all sides, then add them to the curry pot.

Step 10

Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 11

Add the lime juice, salt, and black pepper to the curry, adjusting seasoning to taste.

Step 12

Remove the bruised lemongrass stalk before serving.

Step 13

Garnish with fresh cilantro leaves and serve hot with rice on the side if desired.

Nutrition Facts

Serving size	(2272.7g)

Amount per serving	% Daily Value*
Calories	1996.2

Total Fat 77.4g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 5.4mg	0%
Sodium 2912.2mg	0%
Total Carbohydrate 252.8g	0%
Dietary Fiber 31.6g	0%
Total Sugars 36.3g
Protein 85.3g	0%

Vitamin D 0IU	0%
Calcium 3541.3mg	0%
Iron 28.3mg	0%
Potassium 3270.7mg	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: 34.0%

Protein: 16.7%

Carbs: 49.4%