Yellow tofu curry

Creamy coconut milk, tender tofu, and a medley of colourful vegies come together for a satisfying dinner that's bursting with vibrant flavours.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

¼ cup gluten-free Thai yellow curry paste
1 carrot, thinly sliced
165ml can light coconut milk
300g tofu, cubed
300g green veg stir-fry mix
150g sugar snap peas, trimmed
450g packet microwavable brown rice
2 limes
¹⁄³ cup fresh Thai basil leaves, to serve

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Instructions

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1 Heat a large deep-frying pan over medium heat. Add paste and carrot and cook, stirring, for 2 minutes until fragrant. Add coconut milk and 1½ cups water and bring to the boil. Reduce heat to medium and simmer for 3 minutes or until carrots have softened. Add tofu, stir-fry mix and sugar snaps and cook for 3–4 minutes until vegies are tender.

2 Meanwhile, heat brown rice according to packet instructions.

3 Cut one lime into wedges and remaining lime in half. Squeeze halved lime over curry and stir juice through. Divide rice and curry among four serving bowls. Scatter over Thai basil and serve with lime wedges on the side.

HFG tip

For a creamier curry, replace the water with reduced-fat milk. You can use any prepared stir-fry vegie mix for this.

Nutrition Info (per serve)

Calories 420 cal

Kilojoules 1750 kJ

Protein 18 g

Total fat 15 g

Saturated fat 4.3 g

Carbohydrates 46 g

Sugar 6.5 g

Dietary fibre 13 g

Sodium 630 mg

Calcium 355 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.