I wake up craving curry just about every other day. If you’re a fellow curry addict, you’ll know how nice it is to have some variety in your curry repertoire. Especially since curry is so easy to make during a busy week. This yellow curry recipe combines traditional flavors with split peas and tofu for a protein boost and lots of colorful veggies to stay true to your new year’s resolution without missing out on flavor or satisfaction.
#SpoonTip: I highly recommend making this baked tofu recipe and throwing into the curry.
Yellow Curry
Ingredients
Instructions
Cook rice according to package directions. Bake tofu according to directions, or simply drain and cube. Prep onion, garlic, ginger, and carrots.
Heat large pan, add olive oil, spices, onion, garlic, and ginger, sauté until aromatic. Add carrots and continue stirring until carrots are starting to soften.
Add most of the vegetable broth and split peas, cover and let simmer until peas are getting soft. Continue to add liquid if necessary. You’ll still be adding the coconut milk later so it just depends how thick you like your curry!
While split peas are cooking, toast the coconut chips in a small skillet until edges are golden brown.
Add coconut milk and tofu (raw or baked), basil, and continue on low-medium heat.
Add spinach and cover briefly to help it wilt down.
Continue to stir every few minutes until split peas are fully cooked.
Serve over rice, top with cilantro and coconut shreds. Enjoy!
If you like your curry on the spicier side, try adding more curry powder or something new like red pepper flakes. You can also add any vegetable you’d like and skip what you don’t like! Try this easy yellow curry recipe to start off your semester your own way.