This Thai yellow cauliflower, snake bean and tofu curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a fragrant yellow curry paste, coconut milk, and vegetables, and it is served with tofu for a protein-rich meal.
Ingredients:
- 1 tablespoon peanut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon yellow curry paste
- 1 (14-ounce) can coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1 pound cauliflower, cut into florets
- 1 pound snake beans, trimmed and cut into 1-inch pieces
- 1 (14-ounce) block extra-firm tofu, drained and pressed
- 1/4 cup chopped fresh basil
- Lime wedges, for serving
Instructions:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and curry paste and cook, stirring constantly, for 1 minute more.
- Add the coconut milk, salt, pepper, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Add the cauliflower and snake beans to the pot and cook, stirring occasionally, until the vegetables are tender, about 10 minutes more.
- Cut the tofu into 1-inch cubes and add to the pot. Cook, stirring occasionally, until the tofu is heated through, about 5 minutes more.
- Stir in the basil and remove from heat. Serve immediately with lime wedges.
Tips:
- For a spicier curry, add more red chili peppers to the curry paste.
- To make the curry ahead of time, cook the curry through step 4 and then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the curry over medium heat until warmed through.
- Serve the curry with your favorite rice or noodles.
