No coconut milk, no problem! This yellow silken tofu curry is just as creamy, flavorful, and even higher in protein. Add in carrots, potatoes, and kale for a filling and comforting dish. You can even make it ahead for the week during your Sunday meal prep.
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This is not your traditional curry
Silken tofu curry doesn't orginate from a particular country. It's more of a fusion dish that comes from modern plant-based cuisine.
My version of this recipe is inspired by Thai curries and uses yellow curry paste as a flavor base. It brings a hint of lemongrass that ties beautifully with the lemon juice and brightens up the entire dish.
What makes this recipe unique is that the silken tofu gets blended into a sauce for a creamy texture that mimics the richness of coconut milk. It is not added in pieces to the curry.
For more traditional curries, you can check out my sweet potato chickpea curry or my green broccoli tofu curry.
Key ingredients and substitutions
- Carrots and potatoes: These veggies add a hearty bite to the curry. Be sure to use firm, waxy potatoes (e.g., Yukun Gold in the US, Charlottes in the UK, Nicola in the EU) that hold their shape after cooking. Nobody wants mushy potatoes that fall apart in their curry.
- Kale: Packed with nutrients, kale is my green of choice for this dish. But feel free to replace with baby spinach if kale is not in season.
- Yellow curry paste: This one ingredient determines the flavor of the entire curry. It's bright with lemongrass and aromatic from the rest of the spices. Make sure to use a high-quality one and double-check the label if you're vegan as some brands contain fish paste.
- Silken tofu: Don't replace it with firm or extra-firm tofu. You want it to be silky smooth once blended.
- Lemon juice: Perfect to finish off the dish and give it a fresh, zesty touch. You can use lime juice if you prefer.
How to cut kale
Hold the end of the kale stem with one hand and slide your fingers or a knife along the stem to remove the leaves.
Stack the leaves on top of each other and roll them into a tight bundle. Slice them into thin strips, then chop them into smaller pieces.
Step-by-step instructions
- Step 1: Prep your veggies. Cut the peeled carrots and potatoes into bite-sized dice for easy eating. Dice the onion into small pieces so it sautés evenly.
- Step 2: Start with the aromatics. Heat a splash of olive in a large pot (I love using this Staub braiser for curries). Sauté the diced onion for 2--3 minutes over medium-high. Stir in the yellow curry paste and let everything cook for 1 minute until it releases its aroma. Then, add a splash of water to loosen it up.
- Step 3: Sauté the vegetables. Toss the carrots, potatoes, and chopped kale into the pot. Give everything a good stir to coat the veggies with the curry mixture. Cover with a lid and let them cook over medium heat for about 10 minutes. This helps them start to soften and absorb the curry flavors.
- Step 4: Blend the silken tofu. While the veggies are cooking, blend the silken tofu with half of the water until completely smooth. You can use a personal blender (I use my Nutribullet) or an immersion blender and a tall container to avoid splashes.
- Step 5: Bring it all together. Pour the blended tofu into the pot, along with enough warm water to create a saucy consistency. Add the salt and turmeric, stir well, and let the curry simmer gently for 20-25 minutes (or until the potatoes are soft). This is a great to cut the kale as described above.
- Step 6: Finish it up! Stir in the kale, rinsed chickpeas and lemon juice. Give the curry a final taste, and adjust seasoning if needed.
Troubleshooting: Why is my curry grainy?
If your curry becomes grainy after adding the silken tofu, it's likely due to one these two reasons:
- It's not emulsified enough. Silken tofu needs to be well blended to ensure it integrates smoothly into the curry. If not properly emulsified, it can separate when heated. Blend the tofu with some water until completely smooth before adding it to the pot.
- The tofu overheated. Silken tofu is delicate and can curdle if exposed to high heat. Simmer the curry gently over low heat after adding the tofu, and avoid bringing it to a boil.
What to do if it curdles? No panic, it's fixable. Place a colander over a larger mixing bowl and strain the liquid from the vegetables. Blend the liquid until smooth. Add it back to the pot with the vegetables and gently reheat over low heat.
Storage tips
Whether you have leftovers or made this silken tofu curry ahead for the week, you can transfer it to an airtight container as soon as it has cooled down. Store the rice separately. Pop the containers in the fridge and it'll stay fresh for up to 4 days.
The flavors (especially the lemon) intensify with time, making it a great meal prep option.
When you're ready to reheat, gently warm it up on the stove over medium heat or for 2-3 minutes in the microwave.
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The recipe
Silken Tofu Curry With Kale (No Coconut Milk)
Ingredients
- 4 (400 g) large carrots
- 5 (600 g) firm potatoes
- 1 yellow onion
- 2 tablespoons olive oil or coconut oil
- 3 tablespoons yellow curry paste
- 12 oz (350 g) silken tofu
- 2 cups (480 ml) warm water
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- ⅓ lb (150 g) kale or baby spinach
- 2 tablespoons lemon juice
Instructions
Chop the veggies: Mince the onion. Peel the carrots and potatoes and cut them into bite-sized pieces.
Sauté: Heat a large pot with olive oil and sauté the onion for 2-3 minutes over medium-high heat, stirring regularly. Add in the yellow curry paste. Cook for 1 minute until fragrant. Then, add a splash of water (enough to cover the bottom of the pot) to prevent it from burning and help coat the veggies in the next step.
Pre-cook the veggies: Add the carrots and potatoes to the pot. Sauté over medium heat for 10 minutes with a lid on.
Silken tofu: Blend the silken tofu with half of the water in a personal blender or a high-rise container if using an immersion blender.
Simmer: Add the blended tofu, the rest of the warm water, turmeric, and salt to the pot. Let it simmer over low-medium with a lid for 20-25 minutes or until the potatoes are soft.
Kale: Strip the kale leaves off their tough stems and finely chop the leaves.
Finish the curry: Add the kale and drained and rinsed chickpeas to the curry. Let it cook for 2-3 more minutes. Finally, stir in the lemon juice.
Notes
Nutrition
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