Loaded Vegetable & Tofu Yellow Curry

Name: Loaded Vegetable & Tofu Yellow Curry
Total time: 35 min
Yield: 4 people
Ingredients: 14 oz Firm Tofu, pressed and cubed; 3 tbsp Yellow Curry Paste; 13.5 oz Canned Coconut Milk; 3 cups Fresh Spinach; 2 cups Mushrooms, sliced; 2 cups Broccoli florets; 2 cups Cauliflower florets; 1 medium Zucchini, sliced; 2 medium Carrots, sliced; 1 large Bell Peppers (Red or Green), sliced; 1 medium Onion, chopped; 1 tbsp Ginger, minced; 2 cloves Garlic, minced; 1 tbsp Soy Sauce (or Fish Sauce); 1 cup Brown Rice (for serving)

Vegan • Gluten-FreeHigh ProteinOne-PotLunch • DinnerThai

Medium

35min

420kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A creamy, aromatic Thai-style curry packed with seven different vegetables and tofu, perfect for clearing out the fridge.

When your fridge is overflowing with fresh produce that needs to be used, this Loaded Vegetable & Tofu Yellow Curry is the ultimate solution. Not only is it a vibrant, colorful feast for the eyes, but it also brings together the creamy richness of coconut milk with the aromatic warmth of yellow curry paste. This dish is designed to be a "kitchen sink" meal—meaning you can toss in almost any vegetable you have on hand. The sturdy vegetables like carrots and cauliflower provide a satisfying crunch, while the spinach and mushrooms soak up the savory, spiced broth. By adding protein-packed tofu, this curry transforms into a hearty, balanced main course perfect for lunch or dinner. The addition of ginger, garlic, and a splash of lime or lemon brightens the flavors, cutting through the richness of the coconut cream. It is a comforting, nutritious bowl that minimizes food waste while maximizing flavor. Serve it over nutty brown rice to soak up every drop of the golden sauce.

Ingredients

400 g Firm Tofu, pressed and cubed
3 tbsp Yellow Curry Paste
400 ml Canned Coconut Milk
100 g Fresh Spinach
150 g Mushrooms, sliced
150 g Broccoli florets
150 g Cauliflower florets
1 medium Zucchini, sliced
2 medium Carrots, sliced
1 large Bell Peppers (Red or Green), sliced
1 medium Onion, chopped
1 tbsp Ginger, minced
2 cloves Garlic, minced
1 tbsp Soy Sauce (or Fish Sauce)
200 g Brown Rice (for serving)

Instructions

1
Prepare the brown rice according to package instructions.
2
In a large pot, heat a splash of oil over medium heat. Add the tofu cubes and pan-fry until golden on all sides. Remove tofu from the pot and set aside.
3
In the same pot, add the chopped onion, minced ginger, and garlic. Sauté for 2-3 minutes until fragrant.
4
Stir in the yellow curry paste and cook for another minute to release the aromatics.
5
Pour in the coconut milk and bring to a gentle simmer. Add the harder vegetables first: carrots and cauliflower. Simmer for 5 minutes.
6
Add the broccoli, zucchini, and bell peppers. Simmer for another 5-7 minutes until vegetables are tender but still crisp.
7
Stir in the mushrooms, fresh spinach, and the cooked tofu. Let the spinach wilt, which should take about 1-2 minutes.
8
Season with soy sauce (or fish sauce) and a squeeze of lemon juice if desired.
9
Serve hot over a bed of steamed brown rice, garnished with sliced green onions.

Chef's Tips

•If you like it spicier, add a teaspoon of your Thai Chili Paste or some chili flakes.
•Don't overcook the vegetables; keep them slightly crunchy for better texture.
•You can swap tofu for chickpeas if you prefer.

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Recipe By

Kitchen Buddy Chef