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yellow tofu curry
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5 from 1 vote

Yellow Tofu Curry

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.
Prep Time5 mins
Cook Time25 mins
Servings: 4 servings

Ingredients

  • 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.