Sautee the shallots and lemon grass in a splash of vegetable broth over medium high heat in a large pot (at least 5 qt) until fragrant, about 3-5 minutes.
Next, add in the curry powder, turmeric powder, ground pepper, yellow curry paste and another splash of vegetable broth and stir until a thick paste forms.
Then, add in the rest of the vegetable broth, coconut milk, cauliflower florets, and tofu, and stir until fully combined. You should have a nice yellow color at this point, but it will get darker and more vibrant as it simmers.
Once combined, lower the heat and add the lid. Allow curry to simmer for 20 minutes or until cauliflower is easily pierced with a knife.
Serve with cilantro, rice and homemade naan.
Storage: Store the curry and rice separately. Curry with last up to 3 days in an airtight container in the refrigerator.
This is a great meal prep recipe. The flavor gets richer overtime.
I do not recommend using low fat coconut milk.
I have not tried freezing this curry, but I think it would freeze well!
30 minute Lemongrass and Coconut Yellow Curry
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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