Turmeric Tofu Curry with Coconut and Shiitakes, a quick vegan and gluten free meal with detoxing turmeric. Can be made in 20 minutes! |

Turmeric Curry with Coconut Tofu and Shitakes


A fragrant Turmeric Coconut Curry infused with fresh turmeric root, lemongrass and ginger enveloping tofu and shiitake mushrooms. Vegan and Gluten free, can be made in 20 minutes!



  • A fragrant coconut curry infused with turmeric root, lemongrass and ginger enveloping tofu and shiitake mushrooms.
  • 2 tablespoons coconut oil, olive oil, or ghee
  • 2 shallots- finely chopped
  • 1 tablespoon finely chopped lemongrass
  • 6 garlic cloves- finely chopped
  • 1 tablespoon ginger- finely grated
  • 2 teaspoons fresh grated turmeric root
  • 2 cups chicken or veggie stock
  • 1 can coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar or alternative
  • 1/4 teaspoon salt, more to taste
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne, more to taste
  • 4 ounces shiitake mushrooms- de-stemmed and sliced
  • 4 ounces tofu- cut into 3/4 inch cubes
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro


  1. Heat oil In a large heavy bottom pot or skillet over medium heat. Add shallots and saute until golden and tender about 5-6 minutes. Add lemongrass, garlic, ginger and turmeric and saute 2 more minutes.
  2. Add stock and coconut milk and bring to a simmer.
  3. Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.
  4. Add shittakes and simmer gently 2-3 minutes.
  5. Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.
  6. Add the lime, taste, and adjust salt and cayenne.
  7. Add the cilantro.
  8. Serve immediately, dividing among bowls.
  9. Notes- Use the base for your own combination of veggies. Serve over grains or as a stew. if you can find fresh turmeric, just add a little more ground turmeric ( to taste).