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Vegetarian Yellow Curry with Tofu

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Ingredients

Adjust Servings:
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

Nutritional information

680
Calories
54.6g
Fat
39.3g
Saturated Fat
0mg
Cholesterol
1163mg
Sodium
41.5g
Carbohydrate
14.4g
Fiber
19.7g
Sugars
17.3g
Protein
243mg
Calcium
6mg
Iron
1554mg
Potassium

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Vegetarian Yellow Curry with Tofu

Cuisine:

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

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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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 white fish 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

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