Go Back
+ servings
Tofu Yellow Curry with Veggies and Cashews served in a grey bowl with white rice
Print Recipe
4.84 from 6 votes

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Thai, Vegan
Servings: 6 servings
Calories: 277kcal
Author: Anjali Shah

Ingredients

  • 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
  • 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.

Video

https://youtu.be/cgMdvpwuQbU

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