Ready for the most delicious vegan yellow curry you'll ever try? This curry is made with yellow curry paste, delicious veggies, and tofu, for a flavorful and filling vegetarian dinner. It's perfect for vegan and plant-based eaters and omnivores alike!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: dinner
Cuisine: Thai
Servings: 6
Calories: 337kcal
Author: Michelle Cehn and Toni Okamoto
Ingredients
1tablespoonvegetable oil
1smallyellow onionsliced
1largered bell peppersliced
2carrotssliced
2largeYukon Gold potatoesabout 1 pound, cut into 1-inch bite-sized pieces
⅓cupyellow curry pasteyou can find this in small jars at most grocery stores and online
213.5-ounce canfull-fat coconut milk
1tablespoonpacked brown sugar
1teaspoonsalt
1teaspoonred chili pepper flakesadjust according to your spice preference
2cupsbite-sized broccoli pieces
116-ounce blockextra-firm tofu, drained and cut into bite-sized cubes
6cupscooked white or brown rice
Instructions
Heat the vegetable oil in a large pot over medium-high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
Serve with the rice.
Video
Notes
Friendly Suggestion: If you like your tofu to be very firm, sauté it in 1 tablespoon of canola oil for 3 to 4 minutes before adding it in step 4.