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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
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.
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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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