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
- 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.
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