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    Home » Recipes » Vegan

    Yellow Tofu Curry

    Updated: Nov 7, 2022 » This post may contain affiliate links » By: Megan » 1 Comment

    Jump to Recipe

    This yellow tofu curry is made with a creamy coconut milk base, carrots, chickpeas, and cubed tofu. It's easy to make in only 30 minutes and is full of satisfying, warm flavors.

    yellow tofu curry

    Most of the flavor in this recipe comes from the yellow curry paste, which is used to make the sauce. And the sauce of this curry is always so satisfying... it's full of belly-warming flavors like ginger, turmeric, and chilis. Paired with the vegetables and tofu, this curry is hearty, nourishing, golden bowl of goodness.

    Craving curry? Be sure to check out our other popular quick vegan curry recipes: Sweet Potato Chickpea Curry & Coconut Chickpea Curry.

    Ingredients

    Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.

    • Coconut oil (or olive oil) 
    • Carrots
    • Yellow onion
    • Yellow curry paste
    • Coconut milk 
    • Vegetable stock
    • Chickpeas
    • Extra firm tofu 
    • Lime juice 

    Substitutions

    Here's some of the most popular substitutions and additions for this recipe:

    • Coconut oil: olive oil can also be used
    • Yellow curry paste: this is where the majority of the flavor in this recipe comes from! All yellow curry pastes are slightly different in flavor. Check what your store has available — usually yellow curry paste is with the other curry paste options (like red & green). You can also order this online (here's the exact one I used).
    • Coconut milk: you can also use lite coconut milk but the curry will not be as creamy 
    • Lime juice: fresh lime juice is best but you can substitute bottled 
    yellow tofu curry

    Instructions

    Here's how to make this recipe in 5 simple steps:

    1. Cook carrots & onion: In a large, deep skillet or pot heat the oil. Once hot, cook the carrots and onion for 5 - 7 minutes, until the carrots are tender. 
    2. Add curry paste: stir in the curry paste until it coats the vegetables.
    3. Simmer: add the coconut milk, vegetable stock and chickpeas. Bring the pot to a boil and then simmer, uncovered and stirring occasionally for 10 - 15 minutes. The curry should thicken and reduce slightly. 
    4. Add tofu: cut the tofu into 1” cubes and add it to the curry. Simmer for 5 minutes more.
    5. Serve: remove the pot from the heat. Stir in the lime juice and season with salt to taste (if needed). Optionally, serve with a side of rice and topped with chopped cilantro or basil.

    Variations

    • Vegetables: this recipe uses add-ins of 2 carrots and 1 can of chickpeas. You can swap these out for 2 cups of your favorite vegetables. Popular choices include potatoes, sweet potatoes, mushrooms, broccoli, or red bell peppers)
    • Spinach: to add spinach, stir in 2 cups of baby spinach just before removing the curry from the heat. This should allow the curry to wilt but not become overly mushy.

    Yellow Curry Paste

    This is the most important ingredient for this recipe! You can usually find yellow curry paste in the store next to the other flavors of curry paste (red, green, etc), in an aisle with other Asian items. Each brand of yellow curry will have a slightly different flavor.

    You also want to make sure you are buying a 'yellow curry paste' and not a 'yellow curry sauce.' The paste is usually in a small jar while the sauce is in a large jar.

    Amazon also carries many of the most popular yellow curry paste options. Check out these options from Mekhala and Curry Love. I used this exact Lemongrass & Turmeric option.

    If you can't find yellow curry paste in-store, and don't want to order online, here's a handy link to a similar recipe that uses spices instead of paste: Golden Tofu Coconut Curry.

    yellow tofu curry

    Storage

    • In the fridge: cool and store in an airtight container for up to 2 - 3 days.
    • In the freezer: cool and store in an airtight container to freeze for up to 3 months.

    Top Tip

    You can customize how thick your curry is by how much vegetable broth you add. Add more for a thinner curry and less for a thicker curry. How long you simmer your curry (and how much it reduces) will also change how thick it is.

    If you make this recipe, be sure to leave a comment & rating at the bottom of this page!

    Print
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    yellow tofu curry

    Yellow Tofu Curry


    ★★★★★

    5 from 2 reviews

    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

    This yellow tofu curry is made with a creamy coconut milk base, carrots, chickpeas, and cubed tofu. It's easy to make in only 30 minutes and is full of satisfying, warm flavors.


    Ingredients

    Scale
    • 1 tablespoons coconut oil ((or olive oil))
    • 2 large carrots (peeled & thinly sliced)
    • 1 small yellow onion (diced)
    • 3 - 4 tablespoons yellow curry paste
    • 1 (14 ounce) can coconut milk
    • 2 cups vegetable stock
    • 1 (15 ounce) can chickpeas (drained & rinsed)
    • 1 (14 ounce) package extra firm tofu
    • 3 tablespoons fresh lime juice
    • Salt (to taste)

    For Serving (Optional)

    • White rice
    • Cilantro

    Instructions

    1. Cook carrots & onion: In a large, deep skillet or pot heat the oil. Once hot, cook the carrots and onion for 5 - 7 minutes, until the carrots are tender.
    2. Add curry paste: stir in the curry paste until it coats the vegetables.
    3. Simmer: add the coconut milk, vegetable stock and chickpeas. Bring the pot to a boil and then simmer, uncovered and stirring occasionally for 10 - 15 minutes. The curry should thicken and reduce slightly.
    4. Add tofu: cut the tofu into 1” cubes and add it to the curry. Simmer for 5 minutes more.
    5. Serve: remove the pot from the heat. Stir in the lime juice and season with salt to taste (if needed). Optionally, serve with a side of rice and topped with chopped cilantro or basil.

    Notes

    • Yellow curry paste: each brand of yellow curry paste has a slightly different flavor. Some are stronger than others, which is why it is recommended to add between 3 - 4 tablespoons. You can start with 3 tablespoons and add more as you cook for a stronger flavor. For tips on how to find yellow curry paste & what brand to buy, see notes in the post. 
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Category: Main Course
    • Cuisine: Thai-Inspired

    Nutrition

    • Calories: 317
    • Sugar: 6.7
    • Sodium: 805
    • Fat: 13.8
    • Saturated Fat: 8.3
    • Carbohydrates: 34.7
    • Fiber: 7.4
    • Protein: 14.8

    Keywords: chickpeas, coconut milk, curry, tofu, vegan, yellow curry

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

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      Black Bean Stuffed Sweet Potatoes

    Reader Interactions

    Comments

    1. Jessica K.

      October 11, 2021 at 2:01 pm

      5 stars
      We loved this! Used about 4 tbsp yellow curry paste.
      I've made many yellow curry recipes & so far this is my favorite!

      ★★★★★

      Reply

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    Hi, I'm Megan! I love to share easy salad recipes that taste amazing!

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