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5 from 5 votes

Vegan Chipotle Jungle curry

A heart warming curry loaded with veggies and tofu with a kick of Mexican flavor. Vegan & Gluten Free
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Fusion, Mexican, Thai
Servings: 6
Author: Khushboo


  • ½ cup chopped onions
  • 10 asparagus stems end trimmed and chopped
  • 1 zucchini sliced
  • 1 carrot sliced
  • 1 cup sliced bell peppers
  • 3 mini radishes thinly sliced
  • 4 oz / ½ cup firm tofu cut into blocks or triangles steamed
  • To blend into paste
  • 2 count peppers from LA MORENA® Chipotle Peppers in Adobo sauce plus 2 teaspoon sauce
  • 2 medium sized tomatoes chopped
  • ½ “ ginger chopped
  • 3 cloves of garlic peeled
  • For the sauce
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon cumin powder
  • 2 teaspoon crushed dried oregano
  • 1 teaspoon raw sugar/ agave or sweetener of your choice
  • 2 teaspoon lemon juice optional
  • ¼ - ½ cup water to adjust the consistency
  • Salt to taste
  • Couple of twists of pepper
  • Fistful of chopped fresh cilantro / coriander


  • Press tofu by putting some heavy weight on it to take out as much water as possible.
  • Meantime blend the tomatoes , ginger , garlic and Chipotle peppers in Adobo sauce until a smooth paste.
  • Mix all ingredients called for the sauce with ¼ cup of water initially.
  • Heat up oil in a wok / pan on medium heat.
  • Once warm add in the chopped onions and a little sprinkle of salt .
  • Saute for a minute.
  • Now add in the asparagus and give it a quick mix.
  • Cook it covered for 2 minutes stirring occasionally .
  • Add in the carrots and peppers.
  • Cook for additional 2 minutes.
  • Now add in the blended puree and the sauce mixture.
  • Cook covered for 2 minutes .
  • Add in the zucchini and radish , cook for 1 minute.
  • Taste test and adjust seasoning if needed.
  • Add in the steamed tofu and cilantro .
  • Give it a quick mix .
  • You may add more water to adjust to desired consistency.
  • Serve it warm with a side of your choice of grain or rice.


This curry pairs well with rice, barley ,quinoa or noodles .
This recipe spice level is 3 on 5 , 5 being the hottest .
You may pan fry tofu and add.
You may use fresh veggies of your choice like broccoli, cauliflower , snap peas, green beans , bok choy etc.
Store leftover Chipotle Peppers in Adobo sauce in an airtight container in the fridge until next use.


Serving: 6g