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Vegetarian, South and Southeast Asian

Yellow vegetable and tofu curry with rice

Yellow vegetable and tofu curry is a Thai dish for 4 people, ready in 40 minutes, easy to make, for €2.80 per person. Potatoes, carrots, and tofu simmer in coconut milk flavored with yellow curry paste. The trick is to fry the curry paste in the thick coconut cream first, before adding the rest, to bring out all its flavor.

Tonight, a soft Thai yellow curry with potatoes, carrots, and tofu in coconut milk.

Yellow vegetable and tofu curry with rice
Total time
40 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This yellow curry has the mellowness of coconut milk and the softness of well cooked potatoes. The curry paste brings just the right amount of warmth without being spicy, and the carrots keep a bit of bite. Firm tofu soaks up the sauce without ever falling apart, giving you soft bites with every spoonful of rice.

It's a great weeknight dish, since it cooks in one pot and doesn't need constant attention. Kids usually like it, the sauce is mild and the tofu is easy to eat in small cubes. Mon Chou likes to add it to winter menus, when you want a warm, comforting meatless dish.

The ingredients

4 people

Pantry

  • Yellow curry paste 3 tbsp
  • Coconut milkoften in the pantry 40 cl
  • Vegetable brothoften in the pantry 20 cl
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 400 g
  • Carrots 2
  • Onion 1

Dairy

  • Firm tofu 300 g

Allergens Soy

The step by step recipe

  1. Cut the potatoes, carrots, and onion into cubes, and the tofu into cubes.

    Cut everything roughly the same size for even cooking.

  2. Heat the oil with the curry paste and two spoonfuls of coconut cream, and stir for two minutes. 2 min

    The paste should smell fragrant and sizzle slightly.

  3. Add the onion, potatoes, carrots, the rest of the coconut milk, the broth, the soy sauce, and the sugar.

    The broth shouldn't fully cover the vegetables.

  4. Let simmer covered, and add the tofu near the end of cooking. 20 min

    The tofu just needs to warm through in the sauce, it doesn't need to cook.

  5. Cook the jasmine rice and serve the curry hot. 12 min

    A squeeze of lime adds a nice freshness.

Our tips to get it right

  • Pick firm tofu and drain it well before cutting, otherwise it releases water into the sauce and thins it out.
  • Cut the potatoes into small, even cubes so they cook at the same pace as the carrots without turning mushy.
  • Taste the sauce before serving and adjust with a bit more soy sauce for saltiness, or sugar if the curry paste is very spicy.

The variations

  • Swap the tofu for chicken pieces, adding them at the same time as the vegetables so they have time to cook through.
  • For a faster version, use frozen pre cut vegetables, which brings prep time down to 10 minutes.
  • For kids, blend part of the cooked vegetables into the sauce, the curry becomes creamier and easier to eat.

What to serve it with

  • Jasmine or basmati rice
  • Crisp cucumber salad on the side
  • Iced tea or lemon water

Storage

The curry keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make this curry ahead of time?

Yes, you can make it the day before and reheat it gently the next day. The flavors blend even better after a night in the fridge.

Can yellow curry paste be swapped for another type?

You can use red or green curry paste instead, the flavor will be spicier. Start with a smaller amount and adjust to taste.

Can firm tofu be replaced with something else?

Yes, cooked chickpeas or chicken pieces both work well in place of tofu. Add chickpeas at the same time as the vegetables.

Can this curry be frozen?

Yes, it freezes well for up to 2 months in a sealed container. Freeze the curry without the rice, which is best cooked fresh when serving.

How long does it take to make a yellow vegetable and tofu curry with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a yellow vegetable and tofu curry with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a yellow vegetable and tofu curry with rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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