Ingredients

  • Serves 2 people
  • For the yellow tofu curry:

    3 tbsp shallots, minced

    1 tbsp garlic, minced

    1 tsp ginger, minced

    2 tbsp yellow curry paste

    ½ tsp turmeric powder

    1 ½ tbsp coconut oil

    160ml coconut milk

    1 tsp lime juice

    ½ tsp lime zest

    ½ tsp salt

    ½ tsp pepper

    100ml water

    280g tofu, cubed

     

  • For the carrot noodles:

    100g carrot, cut into noodles, or sliced long and thin

    200g broccollini or Kai Lan (Chinese Kale), sliced

    60g Edamame (whole soybeans in pods)

    1/8 tsp salt

    1/8 tsp pepper

     

    2 tbsp coriander, for garnish

Yellow Tofu Curry with Carrot Noodles
In Partnership with
Fitthree

Yellow Tofu Curry with Carrot Noodles

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This fragrant, mild and coconutty curry boasts the many benefits of the distinctly orange-yellow turmeric. Generously filled with tofu, the curry is served with carrot noodles and blanched greens, making it a satisfying low-carb meal for days you want a creamy, spicy and fulfilling meal. Cauliflower rice also makes for a great pairing with this tofu curry if you want to swap out the carrot noodles
  • Easy
  • 10 min
  • 20 min
  • 15 min
  • 2 steps
  • 19 Ingredients
  • Easy
  • 2 steps
  • 19 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  1. Make the Curry

    • In a medium pot/frying pan, heat ½ tablespoon of coconut oil over medium heat and pan-fry the tofu cubes until golden, about 1-2 minutes.
    • Remove the tofu and reserve for later.
    • In the same pan, add the remaining oil and the shallots, garlic and ginger. Sauté over low heat until fragrant and softened, 4-6 minutes.
    • Add the yellow curry paste, turmeric and water and simmer for about 15 minutes.
    • Finally, add the coconut milk and tofu, and allow to simmer for 3 minutes.
    • Finish with the salt, pepper, and lime juice.
    Make the Curry


  2. Cook the Vegetables

    • Steam or blanch the carrot, broccollini/ Kai Lan and Edamame until cooked, then season with salt and pepper.
    Cook the Vegetables


Plate and Serve!

Divide the vegetables between bowls, then add the tofu curry and garnish with fresh coriander.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • For the yellow tofu curry:

      3 tbsp shallots, minced

      1 tbsp garlic, minced

      1 tsp ginger, minced

      2 tbsp yellow curry paste

      ½ tsp turmeric powder

      1 ½ tbsp coconut oil

      160ml coconut milk

      1 tsp lime juice

      ½ tsp lime zest

      ½ tsp salt

      ½ tsp pepper

      100ml water

      280g tofu, cubed

       

    • For the carrot noodles:

      100g carrot, cut into noodles, or sliced long and thin

      200g broccollini or Kai Lan (Chinese Kale), sliced

      60g Edamame (whole soybeans in pods)

      1/8 tsp salt

      1/8 tsp pepper

       

      2 tbsp coriander, for garnish

    Nutrition
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