Plant-Based Coconut Curry

This dish will satisfy ALL your cravings in one bowl, and warm you from the inside out. It is a little salty, a little sweet. Turmeric dusted tofu alongside curry give it an earthy, grounding taste, while crispy vegetables and rice noodles keep it light enough to eat more than one bowl…  and trust me, you’ll want seconds.


For the broth –

  • (2) 14oz cans unsweetened coconut milk
  • 32oz vegetable broth
  • 3tbsp red curry paste
  • 1tsp garlic powder
  • 1tsp curry powder
  • 1tsp onion powder
  • 1tsp raw sugar, or honey if preferred
  • 1tsp sriracha hot sauce (optional)
  • 4oz of uncooked noodles of your choice (Chinese wheat noodle, Japanese rice noodle, etc.)

For the veggies (chopped to size and quantity of your preference) – 

  • Red Cabbage
  • Snow Peas
  • Celery
  • Mushrooms
  • Carrot
  • Green Onion
  • 1tbsp avocado oil

For the tofu – 

  • 6oz tofu, cubed, and dusted with turmeric and salt
  • 1tbsp avocado oil


Combine all of the broth ingredients in a medium sized pot and heat to a simmer.

In a skillet, heat the avocado oil over medium heat. Add tofu and saute until desired browning.

In a large skillet, combine 1tbsp of avocado oil and 1/2 cup of water. Add the veggies and saute over medium heat until desired tenderness.

Drop the uncooked noodles into the hot broth to cook them slowly. Once they’re tender, combine everything in your desired proportions in large soup bowls. Top with fresh green onion.

Happy eating! 

Namaste Yall.

Published by Amanda Myers

200H Registered Yoga Teacher Certified Personal Trainer Certified Massage Therapist Holistic Health Passion Driven, Adventure Lover

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