Tofu Yellow Curry with Cashews and Vegetables
This Tofu Yellow Curry with Veggies and Cashews is a vegetarian and vegan friendly makeover of the classic Thai Yellow Curry you'll find on the menu at your favorite Thai restaurant. It's lighter, healthier, yet still restaurant quality!
Servings: 6 servings
Calories: 277kcal
Ingredients
- 3½ cups light coconut milk about 2 15oz cans
- 3-4 tablespoons curry powder
- 1 teaspoon fine grain sea salt or more to taste
- 1 large red onion chopped
- 3-5 medium garlic cloves minced (adjust the amount of garlic based on how spicy you like it)
- 16 ounces firm tofu cut into small cubes
- 8 ounces baked tofu cut into small cubes
- 2 heads broccoli
- 1 pound asparagus chopped
- 2 yellow peppers thinly sliced
- ⅓ cup chopped cashews toasted
- a handful of cilantro loosely chopped (optional – I like cilantro but the husband doesn’t, so I omitted this)
- ⅛-¼ tsp cayenne pepper if you like things spicy
- ground cumin cardamom and pepper (to taste – I used about 1 tsp cumin, a sprinkling of cardamom, and a pinch of pepper)
- Brown rice for serving 1 cup cooked, 1/4 cup per serving
Instructions
- Cut all your veggies. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined.
- Add the coconut milk to the onion mixture, bring to simmer and work out any clumps. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Simmer the liquid on low heat until it has cooked down slightly.
- Meanwhile, in a large pan, saute the broccoli, asparagus, and pepper (or whatever veggies you use) with 2 cloves chopped garlic over medium heat. Add salt, cayenne, and remaining curry power/cumin and other spices to taste. Cook until veggies are crisp.
- Pour tofu/coconut milk mixture over veggies (in the pan) and stir to combine.
- Add additional spices as needed. Cook through for about 5 minutes.
- Remove from heat and stir in cashews. Serve with brown rice.
Notes
Expert Tips
- Cut your veggies the same size for even cooking.
- Be sure to drain and press your tofu before cubing and adding to the dish. The extra water from the tofu can cause the curry sauce to become too thin.
- Adjust the cayenne to fit your spice preference.
- If you choose to freeze this and reheat it later, keep in mind that tofu will change in texture once it's frozen and reheated (it's still completely fine to eat though!)
- Nutrition Information doesn't include rice for serving.
Nutrition
Calories: 277kcal | Carbohydrates: 23g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Sodium: 527mg | Potassium: 710mg | Fiber: 7g | Sugar: 5g