Go Back
+ servings
Vegan eggplant tofu coconut curry

Eggplant Zucchini Red Curry

This Eggplant Zucchini Red Curry with tofu and coconut milk is an easy vegan recipe perfect for meal prep or busy weeknights. Simple and flavorful. 
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 549kcal
Author Iryna


  • 5 tbsp olive oil or coconut oil
  • 14 oz extra-firm tofu patted dry and cut into ¾ inch cubes
  • 1 medium onion quartered and thinly sliced
  • 2 tbsp red curry paste
  • 2 zucchini cut lengthwise and then into ½ inch pieces
  • 1 large eggplant cut into ½ inch pieces
  • 1 can (13.5 oz) full fat or light coconut milk
  • ¼ c cilantro chopped
  • salt


  • Heat 2 tbsp of oil in a large non-stick pan. Add tofu and cook on a medium heat until nice and brown on all sides, about 10 minutes. Transfer to a plate lined with a paper towel.
  • Add the remaining 3 tbsp of oil to a pan along with onion, zucchini, eggplant and cook on a medium-high heat for 7-10 stirring occasionally until eggplant is brown and soft. (Add more oil if needed)
  • Add curry paste and stir for 1 minute. Return tofu back into the pan, add coconut milk and bring to a simmer. Season with salt, remove from the heat and add cilantro.
  • Serve eggplant curry over steamed rice or pasta.


Recipe is adapted from Bon Appetit Tofu And Summer Vegetable Curry


Calories: 549kcal | Carbohydrates: 19.4g | Protein: 14.8g | Fat: 50.1g | Saturated Fat: 25.2g | Trans Fat: 50.1g | Sodium: 427mg | Potassium: 955mg | Fiber: 6.2g | Sugar: 6.9g | Calcium: 228mg | Iron: 7mg