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a bowl of thai basil coconut curry with tofu, avocado, and chickpeas

Vegan Thai Basil Coconut Curry with Avocado

This warming Thai Basil Coconut Curry curry uses a homemade basil curry spice for the most flavorful tofu coconut curry dish topped with fresh avocado!
4.73 from 11 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Basil Curry Spice Mix

  • 1 Tablespoon dried basil
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried ginger
  • ¼ teaspoon coriander
  • 1 teaspoon red pepper chili flakes optional-more if you would like a spicier curry

Pan Fried Tofu & Chickpeas

  • 14 ounces extra firm tofu
  • 1 Tablespoon avocado oil or olive oil
  • 15 ounces can chickpeas
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons garlic powder
  • ½ teaspoon salt

Curry Sauce

  • 1 large green pepper
  • 1 large onion
  • 14 ounces can coconut milk
  • 1 Tablespoon lime juice
  • ½ Tablespoon avocado oil or olive oil
  • salt & pepper to taste

Toppings

  • 1 bunch fresh basil
  • 1 large avocado sliced (or 2 small)

Instructions

  • First mix all the basil coconut curry spices together and set aside.
  • Next,pan fry the tofu and chickpeas. Add 1 tbsp of oil to wok. Once heated, add in your cubed tofu and chickpeas. Fry until sides of tofu and chickpeas begin to brown, stirring occasionally while cooking. Add in nutritional yeast, garlic powder, and salt and cook an additional 2 minutes until tofu and chickpeas are evenly coated. Remove from wok and set aside.
  • In the now empty wok, add in ½ tbsp avocado oil. Once heated, add in your spice mix. Fry for 1 minute. Next, add in the sliced onions and peppers and cook for 2-3 minutes, stirring frequently.
  • Add in the coconut milk and lime juice to the pepper and onion mix, stir, and cook 5 minutes. Next add in the tofu and chickpea mixture, reduce the heat to a simmer, and cook for an additional 5 minutes. Remove the pan from the heat and let sit for 5-10 minutes before serving to help the curry sauce thicken.
  • Pour your basil curry on top of the rice. Top with diced avocado and fresh Thai basil. Enjoy!

Notes

  • Curry will store in the fridge for 3-5 days in a closed container (without any avocado or fresh basil added as toppings). Only add the avocado & fresh basil when you are ready to eat the coconut curry!
  • Curry can be stored in the freezer up to 1 month in a closed container (again, without avocado or fresh basil added)

Nutrition

Calories: 549kcal | Carbohydrates: 35g | Protein: 19g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 680mg | Potassium: 1063mg | Fiber: 13g | Sugar: 7g | Vitamin A: 369IU | Vitamin C: 35mg | Calcium: 131mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!