Yellow Curry
yellow curry
flavorful yellow curry with veggies and tofu cubes
serves 4.
INGREDIENTS
- ONIONS: ½ cup, diced
- GARLIC: 2 cloves, chopped
- FIRM TOFU: 8oz, diced
- Spero Sunflower Cream Cheese: ¾ cup, The Original :D
- WATER: 3½ cups
- YELLOW CURRY PASTE: 3 tbsp
- GINGER: 1 ½ tsp, grated
- RED BELL PEPPER: ½, diced
- GREEN BELL PEPPER: ½, diced
- GREEN PEAS: ½ cup
- CARROT: 1, diced
- LARGE RED POTATO: 1, diced
- OLIVE OIL: 1 tbsp
- LIME JUICE: 1 tsp
- SALT: ½ tsp
- PEPPER: ¼ tsp
- SUGAR: 1 tsp
- FRESHLY CHOPPED PARSLEY: for garnish
DO ITTT
- COMBINE Spero Sunflower Cream Cheese w/ ½ cup water in a small bowl & set aside.
- HEAT a large skillet over medium heat & add olive oil, garlic, ginger, & onions. Sauté for 2 min.
- ADD yellow curry paste, prepared cheese mixture, remaining water, salt, pepper, & diced veggies.
- BRING to a boil, then reduce heat to medium low & cook for 15 min.
- ADD tofu & simmer for 2 min.
- REMOVE curry from heat, add lime juice, give a quick stir, & top with freshly chopped parsley.
- SERVE the tofu yellow curry w/ rice.
- INDULGE in your new fave creamy, dreamy, oh-so-flavorful yellow curry!