Thai Yellow Curry with Tofu

Thai Yellow Curry with Tofu

This vegetarian curry is to Thai for. Chunky Tofu gently cooked in a coconut yellow curry with sweet potato, eggplant and cashew nuts and served on a bed of ginger cauliflower rice (df, gf, vegan)

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Tofu, cashews, kumara, eggplant, ginger, onion, cauliflower, carrot, coriander, coconut cream, turmeric, chilli, galangal, garlic, almond, lemongrass, kaffir lime, coconut sugar, fenugreek seeds, cumin seed, coriander seed

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 1570 kJ 1870 kJ 393kj
Protein 24.0 32 6.0
Fat, total 16.9 18.2 4.2
- saturated 2.6 2.9 0.7
Carbohydrate 22.7 27.5 g 5.7 g
- sugars 11.8 13.5 3.0
Sodium 115mg 125mg 29mg


Preheat oven to 160°C

Remove lid, cover and warm for 10-12 minutes or until piping hot.

Microwave (recommended)

Remove lid and warm in microwave for 3-5 minutes or until piping hot.

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.