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Thai Yellow Curry with Veggies, Cashews, and Tofu

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If you like exploring different vegetarian and vegan Thai food recipes at home, you’ll definitely want to give this simple and easy Thai Yellow Curry with Veggies, Cashews, and Tofu a try.

Just flavor it with species, add some veg, and you’ve got a satisfying weeknight curry in minutes.

PREP TIME:20mins

COOK TIME:40mins

COURSE: Main Course

CUISINE: Thai

SERVINGS: 4

Thai Yellow Curry with Veggies, Cashews, and Tofu

INGREDIENTS

  • 2-3 cups light coconut milk (about 20 oz)
  • 3-4 tablespoons curry powder
  • 1/2 teaspoon fine grain sea salt or ( more to taste)
  • 1 large red onion(chopped)
  • 3-5 medium garlic cloves (chopped and adjust the amount of garlic based on how spicy you like it)
  • 8 ounces firm tofu(cut into small cubes)
  • 2 heads broccoli
  • 1 pound asparagus(chopped)
  • 1 yellow pepper(thinly sliced)
  • 1/3 cup chopped cashews toasted
  • a handful of cilantro-loosely chopped (optional – you can decide to omitted this)
  • 1/8-1/4 tsp cayenne pepper if you like things spicy
  • Ground cumin-cardamom and pepper (to taste – use 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 powder/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 a few minutes.
  • Remove from heat and stir in cashews. Serve with brown rice.

NUTRITION

Calories: 383kcal | Carbohydrates: 40.7g | Protein: 18.6g | Fat: 18.7g | Sodium: 410.6mg | Fiber: 12.7g | Sugar: 5.8g

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