Sign Up
Log In
My Account
My Bookmarks
Log Out
or
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
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
-
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.
-
Cook the Vegetables
- Steam or blanch the carrot, broccollini/ Kai Lan and Edamame until cooked, then season with salt and pepper.
Plate and Serve!
Divide the vegetables between bowls, then add the tofu curry and garnish with fresh coriander.
Reviews
{{formErrorMessage}}
Show more reviews
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
Close