Quick Tofu Veggie Curry

Diet and nutrition Diet and meal planning CKD diet

Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND

Quick Thai curry with tofu, crisp veggies, and potatoes in a flavorful broth. A satisfying, kidney-friendly, vegan meal ready in 30 minutes.
Meal Type Dinner , Lunch , Main course
Diets Dairy free , Low phosphorus , Low sodium , Nut free
Ingredients
Yield:
8 servings
  • 2 tablespoons canola oil
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • ¾ teaspoon salt
  • 1 cup unsalted vegetable or chicken broth
  • 2 (13.5oz) cans lite coconut milk
  • 2 small red potatoes, cut into ¼” pieces
  • 1 (14oz) block extra firm tofu
  • 12 oz frozen carrot coins
  • 12 oz frozen cauliflower florets
  • 8 oz fresh sugar snap peas
  • Fresh lime wedges, for garnish
  • Fresh cilantro, for garnish
  • Cooked white rice, for serving
Directions
Prep: 5 min, Cook: 25 min, Total: 30 min
  1. Heat oil in a large pot. Add onion and cook until just softened, about 5 minutes.
  2. Add garlic, ginger, curry powder, turmeric and salt. Cook 1 minute, or until fragrant.
  3. Add broth and scrape bottom of pot to get up any browned bits. Add coconut milk, potatoes and tofu. Cook about 15 minutes, until potatoes are beginning to soften.
  4. Add carrots, cauliflower and sugar snap peas. Increase heat to high and bring to a boil, about 10 minutes. Continue to cook until desired vegetable texture is reached.
  5. Serve with fresh lime wedges and cilantro over rice.

 

Dietitian Notes/Substitutions:

- Experiment with your favorite veggies! Frozen green peas, Brussels sprouts and broccoli all work wonderfully in this recipe.

- For less potassium or oxalate, omit potatoes.

- For more plant-based protein and fiber, serve over quinoa, farro or wheat berries.

- For spicy food lovers, drizzle with Sriracha-style hot sauce for a kick!

Nutritional Information
Serving Size: 1 ½ cups

230 calories

14g fat

6g saturated fat

0mg cholesterol

286mg sodium

19g carbohydrate

5g fiber

0g added sugar

11g protein

240mg calcium

510mg potassium

157mg phosphorus

3mg iron

0mcg vitamin D

For more information about Nutrition and Kidney Health

These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2025 National Kidney Foundation, Inc.