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+ servings

Signature Coconut Curry & Glazed Tofu

A delicious grounding curry with turmeric and root vegetables, perfect if you want to host some friends or feed yourself for 3-4 days. You can add some deliciously fried crispy tofu to add to our sweet curry or have in a salad.
Serves 6 people
Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours 20 minutes


For Coconut Curry

  • Crock-Pot Slow Cooker My Favorite Crock-Pot!
  • 1 tsp Coconut Oil
  • 2 Cloves Sliced Garlic
  • 3 tsp Mixed Spice
  • 3 tsp Turmeric
  • 1 tsp Ground Black Pepper
  • 3 tsp Cardamom Powder
  • 3 Pinches Cayenne Pepper
  • 3 ⅓ tsp Bouillon Vegetable Stock
  • 3 Star Anise
  • 1/2 Butternut Squash Chopped into Cubes
  • 1 Large Carrot Chopped into Medium Slices
  • 2 Large Sweet Potatoes Chopped into Cubes
  • ½ Tin Sweet Corn
  • 1 Cup Plant Milk of Choice
  • 1 Tin Coconut Milk
  • 1 Tin Coconut Cream
  • Salt to Taste
  • Dried Coconut Flakes
  • Seeds of Choice
  • Coriander

For Sweet & Salty Glazed Tofu (Optional)

  • 500g Block Tofu
  • ½ tsp Coconut or Sesame Oil
  • 4 tbsp Water
  • Pinch Ground Black Pepper
  • 1 ½ tbsp Shoyu Sauce (Soy Sauce)


For Coconut Curry

  • Start by turning on your slow cooker to the hottest setting. Add the coconut oil and leave to warm with the lid on for 1 minute. Then add the garlic, a pinch of salt, mixed spice, turmeric, cardamom, cayenne, black pepper and stir.
  • Next add ¼ of the coconut milk, just enough to cover the spices and stir together for 1 minute. Add the bouillon stock and stir again.
  • Add the rest of the coconut milk, coconut cream and stir. Place the carrots, sweet potato, butternut squash, sweetcorn, star anise and add enough plant milk to cover the vegetables.
  • Place the lid on and cook for 2 hours, then you can add in the tofu if you have included this. Cook for another hour on average.
  • Then when vegetables are soft serve alongside rice, garnishing with dried coconut flakes, seeds and coriander.

For Sweet & Salty Glazed Tofu

  • Drain and squeeze all the water from the tofu, place on a chopping board and cut into cubes. Place a frying pan on a medium-high heat and add the oil. Leave oil and pan to heat for 2-3 minutes.
  • Add the tofu to the pan, spreading evenly so every piece touches the bottom. Dropping to a medium heat so it doesn’t burn.
  • Cook for 15 minutes, gently flipping the tofu until all sides turn a nice golden brown colour. Once cooked, remove from heat and place on some kitchen roll so any excess oil can be absorbed ready to be flavoured.
  • With the same pan on a medium heat add the water, maple syrup and shoyu stirring until ingredients combine. Then add the tofu back into the pan, stirring and covering every piece with the liquid.
  • Move to a higher heat and cook for five minutes gently flipping tofu when needed.
  • Then remove from the heat and serve in the curry, or dish of your choice.


  • Slow cooker is what is intended to be used, to preserve the flavouring.
  • But you can also use a big pot with a lid, it will cook in under an hour. 
  • Wash all the vegetables in cold water before chopping. 
  • All spices are my recommendations you may add or takeaway to your preference.
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