Vegetarian Yellow Curry with Tofu

Name: Vegetarian Yellow Curry with Tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 Servings
Cuisine: Thai
Ingredients: Coconut Oil: 2 tablespoons; Cherry Tomatoes; Frozen Green Peas: 2/3 glass; Onions; Tofu: 150 gram; Yellow Curry Paste: 1.5 tablespoons; Coconut Cream: 250 ml; broccoli; Fresh Ginger; Fish Sauce; Hot Red Chile Pepper

Cuisine:

Thai

It's a great choice even for those who don't like spicy food

20 minutes
Serves 2
Easy

Ingredients

2 tablespoons Coconut Oil
Cherry Tomatoes
hand full
2/3 glass Frozen Green Peas
Onions
150 gram Tofu
Organic preferred
1.5 tablespoons Yellow Curry Paste
250 ml Coconut Cream
broccoli
Fresh Ginger
Fish Sauce
Hot Red Chile Pepper
optional

Directions

The vegetarian yellow curry is my go-to dish when I want to eat vegetarian low carb meal. I cook cauliflower rice and pour the curry sauce over it for a rich flavorful meal. I’m making the vegetarian yellow curry almost the same way as the white fish curry, the shrimp or chicken curry recipe.

Similar to my other curry dishes, I make a fusion between the traditional Thai recipe but using Mediterranean vegetables. I’m using Brocolli (including the stem), onions, green peas, cherry tomatoes, ginger, curry paste, and coconut cream.

Since the yellow curry isn’t spicy (maybe mild), it’s a great choice even for those who don’t like spicy food. I prefer to use only organic products when I can. Also, it’s important to make sure that the coconut cream has no additional ingredients (other than water). The tofu is basically the protein of the dish and it replacing the fish or chicken.

Cooking the curry is really easy, it takes 5 min to prepare the ingredients and additional 15 for cooking.

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Steps

1 Done	Prepare vegetables 1. Cut the cherry tomatoes to half or more depending on the size of them. Chop 1/2 onion, a slice of fresh ginger and a nice broccoli floret. 2. Defrost 2/3 glass of green peas 3. Cut the tofu to bite-size cubes
2 Done	1. Pre-heat coconut oil in a pan and add 1.5 TBSP of Yellow curry paste. Stir fry until aroma develops and lower the heat. 2. Lower the heat and add 1/2 of the coconut cream and let it boil again while stirring until all the curry dissolve in the cream 3. Add 70 ml of water and the remaining coconut cream and let it boil.
3 Done	1. Add the Onions, ginger, and broccoli and red chilli and stir. Let it boil for a few minutes until the broccoli softer a little bit, about 5 min. 2. Add the cherry tomatoes wait another minute and add the tofu. Let it cook for about 5 min.
4 Done	Add the green peas and fish sauce stir well and let it boil for another 1-2 min. Server hot with cauliflower rice