Yellow vege curry
- 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 sugarlight brown cane sugarX
- optional garnishes: fresh chillies, fresh coriandercilantroX, shredded kaffir lime leaves
- Cook brown rice following packet directions.
- 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.
- 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.
- 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).
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 7g
Make it vegetarian: Omit fish sauce.
Make it gluten free: Use gluten-free curry paste and tofu.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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