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vegan curry recipe with peas

Vegan Tofu Potato Curry Recipe

An easy and quick vegan recipe for tofu potato curry with peas. Simple ingredients simmered in a flavorful sauce – this vegan curry makes a really satisfying and healthy lunch or dinner.
Course Vegan Recipes
Cuisine Indian
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 317kcal
Author Adina


  • 2 tablespoons oil divided
  • 250 g/ 8.8 oz tofu
  • 1 onion
  • 4 garlic cloves
  • 2-3 tablespoons yellow curry paste to taste (See note)
  • 450 g/ 1 lb potatoes
  • 1 can chopped tomatoes 400 g/ 14 oz
  • 250 ml/ 8.5 fl.oz/ 1 cup vegetable broth
  • 300 g/ 10.6 oz/ 2 cups frozen peas
  • a small bunch of fresh parsley
  • fine sea salt and pepper


  • Pat the tofu dry with some kitchen paper and cut it into cubes. Peel the potatoes and chop them into bite-sized cubes.
  • Heat 1 tablespoon of the oil in a heavy bottom pan. Fry the tofu on medium high heat until golden on all sides. Remove from the pan.
  • Halve the onion and slice it thinly.
  • Add the second tablespoon oil to the pan and cook the onion on medium heat for 4 or 5 minutes, stirring often, until softer and beginning to brown.
  • Add the finely chopped garlic cloves and the yellow curry paste. Cook for about 2 minutes, stirring very often.
  • Add the potatoes, canned tomatoes, vegetable broth and stir well. Turn the heat to low, cover the pot and simmer for about 15 minutes or until the potatoes are almost cooked through.
  • Add the peas, bring to a boil again and simmer for 5 minutes. Add the tofu and heat through.
  • Adjust the taste with salt and pepper and add the chopped parsley shortly before serving.
  • Serve with naan bread.



Different brands of curry paste can taste differently and can be hotter or milder. Use according to your taste.


Serving: 1g | Calories: 317kcal | Carbohydrates: 44g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 1071mg | Fiber: 8g | Sugar: 9g