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Yellow vege curry
Curries, Asian-style
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Yellow vege curry

Serves: 4
Time to make: 25 mins
Total cost: $13.24 / $3.31 per serve

(at time of publication)

Ingredients

  • 1 cup brown rice
  • 1 teaspoon sesame oil
  • 450g firm tofu
  • 1 cup cauliflower, cut in pieces
  • 1 cup broccoli, cut in pieces
  • 3 carrots, cut in half lengthways, then into 2cm pieces
  • 2 tablespoons Thai yellow curry paste
  • 1 ½ cups coconut water
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • optional garnishes: fresh chillies, fresh coriander, shredded kaffir lime leaves

  • Instructions

    1. Cook brown rice following packet directions.
    2. Heat sesame oil in a non-stick pan over a medium heat. Cook tofu until brown on all sides. Remove from pan and set aside.
    3. To pan add cauliflower, broccoli and carrots and stir-fry for 5 minutes until vegetables start to brown. Add curry paste and stir to coat, cooking for about 1 minute.
    4. Add coconut water. Reduce heat. Simmer for about 5 minutes until liquid has reduced. Add tofu, fish sauce and brown sugar. Simmer for 2 minutes until tofu is warmed through. Serve on cooked rice with garnishes (if using).

    Variations

    Make it vegetarian: Omit fish sauce.

    Make it gluten free: Use gluten-free curry paste and tofu.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

    Nutrition Info (per serve)

    • Kilojoules 1650kJ

    • Calories 394cal

    • Protein 22g

    • Total fat 12g

    • –Saturated fat 2g

    • Carbohydrates 50g

    • –Sugars 10g

    • Dietary fibre 7g

    • Sodium 330mg

    • Calcium 320mg

    • Iron 8mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Niki Bezzant - Editor-at-large
    Photographer: Devin Hart
    First published: May 2014

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