Curried Vegetables with Tofu

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

We make one curried vegetable dish every day at Claire’s, and this one is a favorite because it has a winning combination of tomatoes and coconut milk and it’s really tasty.


  • 2 tablespoons grapeseed oil
  • 1 large red onion, cut into thick slices
  • 3 large cloves


Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, tomatoes, scallions, carrots, and beets. Sprinkle with the curry powder, red pepper flakes, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally, until the onions soften and the vegetables release some of their juices. Stir in the zucchini, coconu