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.
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.
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)
- Yellow onion
- Yellow curry paste
- Coconut milk
- Vegetable stock
- Extra firm tofu
- Lime juice
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
Here's how to make this recipe in 5 simple steps:
- 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.
- Add curry paste: stir in the curry paste until it coats the vegetables.
- 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.
- Add tofu: cut the tofu into 1” cubes and add it to the curry. Simmer for 5 minutes more.
- 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.
- 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.
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.
- 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.
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