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Thai Yellow Curry with Veggies, Cashews, and Tofu

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



Thai Yellow Curry with Veggies, Cashews, and Tofu


  • 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


  • 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.


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

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