Go Back
–+ servings
Vegan Keto Coconut Curry

Delicious Vegan Keto Coconut Curry in 30 Minutes or Less

This Vegan Keto Coconut Curry is a quick, comforting dish featuring coconut milk, spices, tofu, and veggies, perfect for a healthy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegan Butter Substitute with coconut oil for dairy-free
  • 1 cup Green Bell Pepper Any color bell pepper works
  • 2 scallions Scallions Both white and green parts
  • 3 cloves Garlic Fresh is best
  • 2 tablespoons Vegan Red Curry Paste Adjust for heat level
  • 1 medium Zucchini Can substitute with bell peppers or mushrooms
  • 1 medium Carrot Any similar root vegetable can be substituted
  • 1 can Unsweetened Full-Fat Coconut Milk Light coconut milk reduces calories
  • 1 cup Vegetable Stock Homemade stock or water works
  • 2 tablespoons Unflavored Vegan Protein Powder Feel free to omit if desired
  • 2 tablespoons Natural Unsweetened Peanut Butter Alternatives include almond or sunflower seed butter
  • 1 teaspoon Liquid Stevia Adjust to taste or omit
  • to taste Sea Salt
  • to taste Black Pepper
  • 14 ounces Extra-Firm Tofu Maintains shape during cooking
  • 2 cups Baby Spinach Can be swapped for kale or Swiss chard
  • 1/4 cup Fresh Cilantro Used for garnish
  • 1 tablespoon Melted Coconut Oil Optional

Equipment

  • large skillet

Method
 

How to Make Vegan Keto Coconut Curry
  1. Melt vegan butter in a large skillet over medium heat until it’s completely liquid.
  2. Sauté garlic, scallion whites, and red curry paste together until fragrant, about 2 minutes.
  3. Add bell pepper, zucchini, and carrot, cooking until softened, about 5-7 minutes.
  4. Stir in coconut milk, vegetable stock, protein powder, peanut butter, and stevia, bringing to a gentle simmer.
  5. Carefully add diced tofu and baby spinach, cooking until heated through, about 3-5 minutes.
  6. Season with salt and pepper to taste, adjusting to preference, then remove from heat.
  7. Serve hot, garnished with chopped cilantro and drizzled coconut oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 50mgCalcium: 150mgIron: 4mg

Notes

Enjoy the curry fresh, but leftovers can be stored in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!