Low-Carb Tofu and Beet Coconut Curry

Low-Carb Tofu and Beet Coconut Curry
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What Started it all:
Tofu, Beet, coconut milk, microwave


  • 400g firm tofu, drained and cubed
  • 2 medium beets, peeled and diced
  • 1 can (400ml) coconut milk
  • Salt to taste
  • Pepper to taste
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Fresh cilantro for garnish


  1. In a microwave-safe dish, place the diced beets and microwave on high for 5 minutes or until they are tender.
  2. In a large pan, heat olive oil over medium heat.
  3. Add the minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
  4. Add the cubed tofu to the pan and cook until lightly golden brown on all sides.
  5. Pour in the coconut milk and stir gently to combine with the tofu.
  6. Sprinkle in the curry powder, turmeric, cumin, coriander, and paprika. Stir well to evenly distribute the spices.
  7. Carefully add the microwaved beets to the pan and simmer for 10-15 minutes, allowing the flavors to meld together.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh cilantro before serving.

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