Quick Curry | Gluten-Free Vegan Yellow Curry Recipe

Name: Quick Curry | Gluten-Free Vegan Yellow Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tofu; 250 grams organic non-GMO tofu, cut into triangles; 4 tablespoons vegan fish sauce (see note); 1/2 lemon, juiced; 2 tablespoons dried wakame flakes; 2 teaspoons garlic powder; 1/4 teaspoon smoked sweet paprika; 1 teaspoon salt; For the curry; 1 brown onion, halved and cut into even slices; 1 mild red chilli, de-seeded and sliced longways; 1 thumb-sized piece of ginger, sliced into matchsticks; 1 clove fresh garlic, diced; 1 teaspoon garlic powder; 1 tablespoon ground cumin; 270 milliliters coconut milk; 2 tablespoons filtered water; 1 teaspoon vegetable stock powder; 200 grams baby spinach

Servings: persons

For the tofu
250 grams organic non-GMO tofu, cut into triangles
4 tablespoons vegan fish sauce (see note)
1/2 lemon, juiced
2 tablespoons dried wakame flakes
2 teaspoons garlic powder
1/4 teaspoon smoked sweet paprika
1 teaspoon salt
For the curry
1 brown onion, halved and cut into even slices
1 mild red chilli, de-seeded and sliced longways
1 thumb-sized piece of ginger, sliced into matchsticks
1 clove fresh garlic, diced
1 teaspoon garlic powder
1 tablespoon ground cumin
270 milliliters coconut milk
2 tablespoons filtered water
1 teaspoon vegetable stock powder
200 grams baby spinach

1
Preheat oven to 200 degrees C.
2
Marinate the tofu in vegan fish sauce and lemon juice for at least 5 minutes in the fridge (the longer, the better, but who has time to wait?). Then, in a small bowl, combine the wakame, garlic, paprika and salt. Add each piece of tofu to the mix and evenly coat.
3
Place tofu on a baking tray and put in the oven for 20 minutes.
4
Cook onion in a wide-based saucepan over a medium heat. Once soft, add the ginger, chilli and garlic (both fresh and dried) and cook until fragrant. Add the cumin and stir until mixed through.
5
Add the coconut milk, water and vegetable stock powder and cook for a minute longer before adding the spinach. Cook until spinach has wilted then serve into bowls with some steamed rice and a couple of pieces of baked tofu on top.
6
NOTE: Vegan fish sauce is available from Asian grocery stores. Look out for it in the vegetarian section. Otherwise, check out the internet. Not vegan? Use real fish sauce.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the tofu, 250 grams organic non-GMO tofu, cut into triangles, 4 tablespoons vegan fish sauce (see note), 1/2 lemon, juiced, and more.

Yes, Quick Curry | Gluten-Free Vegan Yellow Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Curry | Gluten-Free Vegan Yellow Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions