Vegan Thai Yellow Curry That's Keto Approved

Ingredients 0/13

Step 1

Warm 4 tablespoons of oil in a large saucepan over medium heat. Add the curry paste and cook it for a few minutes until it smells amazing and starts to break apart. Toss in the tofu and onion, stirring well to coat everything with the paste. Cook until the tofu starts to dry out a bit, about 3 to 5 minutes. Then stir in the soy sauce and vinegar, followed by the garlic, zucchini, and broccoli.

Step 2

Give everything a good mix and keep cooking until the veggies are tender, which should take around 5 to 7 minutes. If things start sticking or the pan feels dry, splash in a little vegetable stock to help it along, and keep the heat between medium and medium-high.

Step 3

Once the curry paste has turned everything a lovely yellow color and your kitchen smells fantastic, pour in the vegetable stock and coconut cream. Stir well, scraping the bottom to pick up all those tasty bits, then lower the heat. You can cover the pan if it looks like there’s not much liquid compared to the tofu and veggies. Let it simmer gently for about 5 to 10 minutes, checking every now and then so it doesn’t overcook—this will help all the flavors come together.

Step 4

While the curry simmers, heat the remaining 2 tablespoons of oil in a skillet. Add about half a cup of cauliflower rice (enough for one serving) in a thin layer and cook until tender, around 2 minutes or longer depending on how soft you like it. Repeat this step if you’re making more servings.

Step 5

Give the curry a taste and season with salt and pepper as needed. It should be creamy and thick with a nice tang, a hint of coconut, and that signature yellow curry kick. If you want it more flavorful, stir in a bit more curry paste or a splash of soy sauce for extra umami. A pinch of turmeric can brighten up the color if you like it more vibrant.

Step 6

To serve, spoon half a cup of the cauliflower rice into a bowl, squeeze half a lime over it, and ladle the curry on top. Enjoy!