Lunch & Dinner, Recipes

Green Curry Tofu and Vegetables

Weeknight meals don’t have to be boring.

This is an easy meal to assemble, and I generally have the ingredients on hand.

The rice cooks while the vegetables and sauce are on the stove, and after the chopping is done, the work is over. It’s a simple dish that leaves leftovers, so it’s perfect for a weekday dinner. There’s always enough for at least one of us to have it for lunch the next day, too.

green curry with cauliflower, zucchini, and bell pepper

Green Curry with Cauliflower, Zucchini, and Red Pepper


  • 1/4 c vegetable oil, divided
  • 12 ounces cauliflower florets cut into 1-inch pieces
  • 2 T Thai green curry paste
  • 1 14 oz can coconut milk
  • 2 T fish sauce (a vegetarian variety made with mushrooms is recommended for vegetarians)
  • 1 T brown sugar
  • 2 zucchini cut into 3/4 inch pieces
  • 1 red bell pepper, stemmed, seeded, and cut into matchsticks
  • 8 ounces snap peas
  • 2 T lime juice
  • salt and pepper
  • 4 c cooked jasmine rice
  • chopped cilantro for garnish


1. Heat 2 T oil in Dutch oven over medium-high heat. Add cauliflower and curry paste and cook until soft, about 5 minutes.

2. Stir in coconut milk, fish sauce, sugar, adn bring to a simmer.

3. Stir in zucchini, bell pepper, and snap peas, cover and cook, stirring occasionally until vegetables are tender, about 4 minutes.

4. Uncover and cookuntil sauce is slightly thickened, about 2 minutes.

5. Remove from heat and add lime juice and salt and pepper to taste.

6. Serve over rice, garnish with cilantro. vegetables and green curry

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