Vegetable and Tofu Yellow Curry
This vegetable and tofu yellow curry is a quick and easy dish that's perfect for a weeknight dinner. The curry is made with a flavorful blend of vegetables, tofu, and coconut milk, and it's simmered until the vegetables are tender and the tofu is heated through. Serve the curry over rice or noodles, and you've got a delicious and satisfying meal that's sure to please everyone at the table.
This recipe is inspired by the classic Thai dish, yellow curry. Yellow curry is typically made with a paste of yellow chilies, garlic, and lemongrass, and it's simmered in coconut milk until the vegetables are tender and the tofu is cooked through. I've simplified this recipe a bit by using a store-bought yellow curry paste, but the flavor is still just as delicious.I first had yellow curry when I was traveling in Thailand. I was immediately hooked on the rich, flavorful sauce, and I've been making it ever since. Over the years, I've experimented with different ingredients and techniques, and I've finally come up with a recipe that I think is perfect.This recipe is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, such as broccoli, cauliflower, carrots, and potatoes. I also like to add tofu to my curry for some extra protein.The best part about this recipe is that it's so easy to make. Simply sauté the vegetables in a large skillet or wok, add the curry paste and coconut milk, and simmer until the vegetables are tender. That's it! You'll have a delicious and satisfying meal in no time.
Vegetable and Tofu Yellow Curry Vegetable and Tofu Yellow Curry Vegetable and Tofu Yellow Curry Vegetable and Tofu Yellow Curry
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 (14 oz) block firm tofu, drained and diced
  • 1 (13.5 oz) can coconut milk
Instructions
  1. Heat the olive oil in a large skillet or wok over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and bell pepper and cook for 2 minutes more.
  4. Stir in the broccoli, cauliflower, and tofu.
  5. Pour in the coconut milk and bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender and the tofu is heated through.
  7. Serve over rice or noodles.
Why It Works
  • The use of a store-bought yellow curry paste makes this recipe quick and easy to make.
  • The combination of vegetables and tofu provides a variety of flavors and textures.
  • The coconut milk adds a rich and creamy flavor to the curry.
  • Simmering the curry until the vegetables are tender and the tofu is cooked through allows the flavors to meld and develop.