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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Yellow Curry with Tofu & Black Rice
Who needs takeaways when you can make a delicious (and vegan) Thai yellow curry from home? Creamy coconut sizzles with tofu and sweet peppers in a spiced, colourful medley. To finish, you'll spoon it over nutrient-rich black rice. Sprinkle over fresh-cut coriander for that oh-so-lovely zing.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 pepper
- 1 pak choi
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 unwaxed lime
- 40g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 200ml coconut milk (Coconut, Water)
- 1 handful of fresh coriander
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 703
Protein: 33g
Carbs: 60g
Fat: 35g
Ingredients
- 1 handful of fresh coriander (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200ml coconut milk (use half) (Coconut, Water)
- 40g baby spinach (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 pak choi
- 1 unwaxed lime (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
Nutritional Information
Calories: 697
Protein: 33g
Carbs: 58g
Fat: 35g
Thai Yellow Curry with Tofu & Black Rice
Who needs takeaways when you can make a delicious (and vegan) Thai yellow curry from home? Creamy coconut sizzles with tofu and sweet peppers in a spiced, colourful medley. To finish, you'll spoon it over nutrient-rich black rice. Sprinkle over fresh-cut coriander for that oh-so-lovely zing.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a measuring jug, a sieve & a grater
Golden tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Season with salt and pepper
- Heat the large frying pan with 1 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
Prep the veg
- Meanwhile, trim and roughly chop the pak choi. Cut the pepper into 3cm pieces. Rinse the spinach. Roughly chop the coriander. Zest and quarter the lime
Combine the flavours
- Lower the heat on the tofu pan, then add the pepper, curry powder, curry paste, ginger & garlic paste, half the coriander and the lime zest. Cook for 1 min, then add the coconut milk, pak choi and the juice from 2 lime wedges
- Add the stock, then simmer for 5-7 mins, until slightly thickened. Stir in the spinach to wilt, then season with salt to taste
Cook the rice
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water (25ml for 1 person) and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Share the Thai yellow curry between bowls, with the rice alongside. Garnish with the remaining lime wedges and coriander
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