The best thing about this Cauliflower Green Bean and Tofu Yellow Curry recipe is that it only took about 30 minutes to cook! So easy on a weeknight when I’ve finished work and really can’t be bothered cooking, but want something nourishing and yum – and warm, especially in winter, it’s a great recipe to make.
I used yellow curry paste for this dish, but you could use red or green! Check the ingredients of the curry paste you buy, as sometimes they have shrimp or fish sauce in them.
This curry is pretty versatile, you could put all different sorts of veggies in if you want – carrot, pumpkin, corn. I just wanted to keep it as simple as possible, and use the ingredients I had in my fridge!
I used homemade Kajo Veggie Stock in this recipe, but if you don’t have it, just add a powdered veggie stock. I topped mine with some chilli flakes, a sprinkle of black pepper and some black salt. Feel free to add some fresh herbs or toppings of your choice. We also served it on rice, which was great, but you could also use cous cous, quinoa or another grain… or mashed sweet potato.
If you love curries, try out our Chickpea Butternut Pumpkin Curry – with hints of kaffir lime, its definitely a good one to try! Also we use curry paste in our Easy Creamy Potato Bake – makes for a nice change and gives the bake a nice boost of flavour!
Hope you love this nourishing recipe as much as we do… we ended up making it two nights in a row we liked it so much! Please share this recipe around with your friends and family.
- 1 tablespoon olive oil
- 1 Small Red Onion Peeled and sliced
- 250 g Cauliflower Chopped into florets
- 2 Small Potatoes Peeled and diced
- 300 g Firm Tofu Chopped into cubes
- 150 g Green Beans Ends trimmed and chopped in half
- 1 tbsp Fresh Ginger Grated
- 1/2 - 1 tbsp Yellow Curry Paste
- 1 - 2 tsp Vegetable Stock
- 2 cup Water
- 300 ml Coconut Cream
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Heat the oil in a non stick saucepan. Add the red onion, cauliflower and potatoes and cook for a few minutes. Then add the tofu, green beans, fresh ginger and curry paste and stir to combine. Add the vegetable stock, water and coconut cream. Stir and cook on medium heat for 10 to 15 minutes or until vegetables are cooked through. Serve over rice.
