Creamy Low Carb Yellow Curry


Low carb, Gluten-free, Sugar-free


I dream about curry on the reg, for me its a perfect meal.


Curry is like a soup inbred with stir-fry. Oh gosh, now I'm laughing!!

I often cook an epic green curry but wanted to change things up this month. This low carb yellow curry is darn delicious. Its perfect on the pallet.. warming with a sweet-salty and sour flavour balance.


It only takes 20-30 minutes to make from start to finish!


I highly recommend pimping your curry with a soft poached egg.


P.s If you don't like a spicy curry feel free to leave out the chill.


Serves: 4-6


Ingredients:

  • 1 tablespoons olive oil

  • 1 chopped onion

  • 350g block medium-firm tofu

  • 1/3 cup organic yellow curry paste (I purchase from health food store or scoop whole foods)

  • 3 tbsp of organic curry powder (from the bulk store)

  • 1 tbsp tamari

  • 2 tsp ground ginger

  • 2 chopped red chillies * Optional

  • 2 cups vegetable stock

  • 3 cups of chopped green vegetables (I used green beans, zucchini and broccolini)

  • 1 large thinly sliced red capsicum

  • 1 tbsp of sweetener * see notes

  • 400ml canned full fat coconut milk (I love the brand AYAM)

  • 2 fresh lime’s (2 tbsp for the curry the rest to serve)

  • 1 bunch of fresh corriander

  • cauliflower rice (Per amount of people you are serving)

  • salt and cracked pepper to top


Optional additions:

  • crushed nuts

  • 1/2 cup of unsweetened coconut yogurt to OR coconut cream

  • 2-4 poached eggs




Directions:


1. Heat the olive oil in a medium to large fry pan. Cook the chopped onion on a medium heat for 5 minutes or until transparent and fragrant.


2. Slice the tofu block into 3 thinner slabs, using paper towel or a tea-towel press out the moisture in the tofu removing as much water as possible. Slice the slabs into smaller large cube size pieces.


3. Add the tofu, Yellow curry paste, curry powder, ginger, 2 tbsp of fresh lime juice and 1/2 cup of vegetable stock to the cooked onion. Simmer all together on medium heat for 10 minutes.


4. In a large saucepan heat, the rest of the vegetable stock (1&1/2 cups).

Add the cooked tofu, onion and spice mix and the sliced fresh vegetables. Heat on medium for 10-15 minutes. Add your coconut milk or cream stir until hot.


5. Steam your cauliflower rice in the microwave or stove top. While it is steaming boil water on your stove top to soft, poach the eggs. Add a splash of vinegar to the water to make the eggs stay together. Once the water is boiling, move the pot to the side of the hot plate and crack your eggs into the water. Place back on the heat for 1-2 mins for soft-boiled or 3-4 for a firm egg.


6. Season the cauliflower rice with salt and pepper.


7. Serve your cauliflower rice, and curry into bowls. Top with a soft poached egg and other chosen ingredients. e.g., fresh coriander, coconut yogurt, chill, lime and crushed nuts.


Notes:

Cauliflower rice: You can buy pre made cauliflower rice from the fruit and vegetable section in Coles and Woolworth's. I love making my own by processing a cauliflower head in the food processor until it reaches a 'rice' like consistency.

Tofu: Why remove moisture? Squeezing water out of the tofu enables it to soak up the flavors of the recipe when cooking.

Curry: This recipe makes a medium thickness curry. If you want the sauce to be thick you can add 1tbsp of tapioca flour.

Sweetner: The add in of sweetner isn't a MUST but it does compliment the other flavours of the dish, so I recommend adding it.

I use erythritol to sweeten my curry. Its a natural sweetner that is 0 impact on blood sugar. You can use raw honey, rice malt syrup or other natural sweetner.



The curry paste’s I used for this recipe was:

My other fav is:

These can be purchased from any good health food store!



Love,

Isabelle! xx

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