Yellow Curry with Tofu & Vegetables

Did I mention that I LOVE curries? Something about them is so comforting and nourishing. This 1-pot yellow Thai curry is made in 30 minutes with ingredients you likely have on hand. Plus, the vegetable and protein options are customizable. You can use chicken, shrimp or a vegetable medley.  Making homemade curry paste is very simple and yields an authentic result, but store-bought versions work out fine. Just make sure it’s gluten free and it doesn’t have any extra and unwanted ingredients. I like using Mae Ploy.  Yellow curry, also known as gaeng garee, is a Thai curry with an Indian influence. It typically includes spices such as turmeric, cumin, and coriander.  Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses. Turmeric fights inflammation, boosts skin health, and may prevent blood clots. 

As with most Thai curries, coconut milk is the main component of the sauce, which helps create a rich, creamy, and naturally sweet base. It’s time for another easy, 1-pot meal that’s flavorful, healthy, and super delicious. So let’s do this! If you try this recipe let us know! Leave a comment, and don’t forget to tag a photo #plentifulkitchen on Instagram. In nourishment my friends! We hope you LOVE this green curry! It’s: Creamy Healthy Flavorful Customizable Quick & easy to make & Incredibly delicious

Pumpkin Yellow Curry with Tofu

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4


  • 1 Shallot minced
  • 2 tbsp ginger minced
  • 2 cloves garlic peeled
  • 1.5 tsp cumin
  • 1 tsp coriander
  • 3/4 tsp turmeric
  • 1/4 tsp fennel
  • 1/4 tsp nutmeg
  • 1/2 Thai chili optional
  • 2 cups coconut milk
  • 2 kaffir lime leaves
  • 1 tbsp coconut sugar OR maple syrup
  • 1 tbsp tomato paste
  • 1 pumpkin or butternut squash diced, seeds removed
  • 1 cup broccoli florets
  • 1 red peppers sliced
  • 1 block extra-firm tofu, drained and cut into 1/2 inch cubes preferably organic, non-GMO
  • Basil, cilantro chopped


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  • Start pressing tofu by wrapping in a clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
  • In the meantime, prepare the curry paste. Place shallot, garlic, ginger, cumin, coriander, turmeric, fennel, nutmeg, chili(optional), and fish sauce in a food processor and pulse until finely chopped and paste has form.
  • Cut pressed tofu into 3/4-inch cubes, sprinkle with salt and avocado oil and transfer tofu to the prepared baking sheet and bake for about 20 minutes or until the tofu is firm to the touch and has begun to crisp up.
  • Add the paste to a saucepan. Whisk in the coconut milk, kaffir lime leaves, coconut sugar, tomato paste. Cook over medium-high heat until it comes to a soft boil.
  • Reduce the heat to medium-low and add the pumpkin, broccoli, cover and simmer for 10 minutes.
  • Once tofu is ready, add it to the saucepan together with the red peppers and let it simmer for 5-8 more minutes.
  • Serve as is or over brown rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lime juice and Thai or regular basil or cilantro for serving.