Vegan Red Coconut Curry

Vegan + gluten-free and filled with veggies.

The recipe is super simple – chop + sauté veggies + tofu, blend sauce ingredients together, add to the pan, and serve over cooked quinoa.

Fresh, sweet + savory, creamy, warming - will satisfy any curry craving.

Vegan Red Coconut Curry

Vegan Red Coconut Curry


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25 minutes | 4 servings


  • 2 cups Quinoa (Cooked)

  • 1 tbsp Extra Virgin Olive Oil

  • 1/2 White Onion (Chopped)

  • 1 package Tofu (Chopped)

  • 2 cups Shiitake Mushrooms (Sliced)

  • 1 Green Bell Pepper (Sliced)

  • 2 cups Green Cabbage (Roughly Chopped)

  • 4 stalks Green Onion (Chopped)

  • Sea Salt & Black Pepper (To Taste)

  • 1 tbsp Curry Powder

  • 2 tsps Garlic Powder

  • 1 tsp Cayenne Pepper

  • 2 cups Organic Coconut Milk (1 13.5-oz Can)

  • 2 tbsp Tomato Paste

  • 1/2 Red Bell Pepper

  • 1 Red Hot Chili Pepper

  • 1 tbsp Ginger

  • 1/2 Lime (Juice)


  1. Cook quinoa according to package instructions. Set aside.

  2. Heat olive oil in a large skillet over medium-high heat. Add onion and saute until translucent.

  3. Add tofu, mushrooms, green pepper, cabbage, green onions, and salt and pepper to taste. Sauté for 5-7 minutes until lightly browned.

  4. Add curry powder, garlic powder, cayenne pepper, coconut milk, tomato paste, red bell pepper, red hot chili pepper, ginger, and lime juice to a blender and blend until smooth.

  5. Add red curry sauce to veggies. Reduce heat to medium-low and simmer for about 5 minutes.

  6. Serve coconut curry over 1/2 cup quinoa (could also used cauliflower rice). Enjoy!

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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?