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Smoky Charred Vegetable and Tofu Curry

This vibrant vegetable curry features charred bell peppers and carrots, adding a smoky depth to the rich, silky coconut sauce. Cubed tofu soaks up the bold flavors, creating a hearty, visually appealing dish with a smoky exterior and tender interior. Perfect for weeknights, it balances comforting warmth with an unexpected smoky twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 400 ml coconut milk full-fat for richness
  • 1 tbsp vegetable oil
  • 1 block firm tofu pressed and cubed
  • 1 each bell pepper preferably red or yellow for color
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp curry powder
  • 1 tsp smoked paprika
  • 1 tsp lemon juice freshly squeezed
  • salt to taste

Equipment

  • Cast iron skillet
  • Spatula
  • Measuring spoons
  • Cutting board

Method
 

  1. Start by pressing and cubing the tofu, then heat a cast iron skillet over medium-high heat and add a tablespoon of vegetable oil. Carefully place the tofu cubes in the hot pan, letting them sear undisturbed for about 4-5 minutes until golden and crispy on all sides. Remove and set aside.
  2. Chop the bell pepper into strips and slice the carrots into rounds. In the same skillet, add a little more oil if needed, then spread the vegetables in a single layer. Let them sit undisturbed for 2-3 minutes until they develop a smoky char, then flip and char the other side for another 2-3 minutes. The vegetables should look darkened and slightly softened.
  3. Add the diced onion and minced garlic to the skillet with the vegetables. Cook for about 2 minutes, stirring occasionally, until the onion turns golden and releases a fragrant aroma. The smoky scent should fill the kitchen as the garlic softens.
  4. Pour in the coconut milk and sprinkle in the curry powder and smoked paprika. Stir well, scraping up any browned bits from the pan, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly and the spices to bloom.
  5. Gently add the crispy tofu back into the skillet, stirring carefully to coat the pieces in the flavorful sauce. Cook for another 3-4 minutes, allowing the tofu to soak up the smoky, spicy flavors and reheat thoroughly.
  6. Turn off the heat and squeeze fresh lemon juice over the curry to brighten the flavors. Give everything a gentle stir, then let it rest for a minute or two to allow the flavors to meld. Taste and add salt if needed.

Notes

For extra smoky flavor, char vegetables over an open flame or grill before adding to the curry. Press tofu thoroughly for maximum crispiness. Serve with steamed rice or crusty bread for a complete meal.