Vegan Yellow Curry

Vegan Yellow Curry

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Thai Vegan Yellow Curry with Tofu

Food doesn’t get much more comforting than vegan yellow curry.

 

With creamy and sweet coconut milk combined with flavor-packed yellow curry paste, you just can’t go wrong!

 

Add in some veggies, potatoes and lightly fried tofu and you’ve got a super healthy and delicious meal!

Vegan Yellow Curry

It’s so yummy served with white jasmine or basmati rice, and lots of fresh cilantro!

Vegan Yellow Curry Recipe

Vegan Potato Curry Recipe with Vegetables

I can’t think of another dish than curry where the sauce has only two ingredients, but is so packed with flavor it’s irresistible!

 

There’s also so many different curries to try! They all have a distinct flavor, but I think yellow has got to be my favorite.

 

It’s a light, delicious flavor that pairs so well with smooth coconut milk, I just can’t get enough of this yellow curry recipe!

 

This curry has a tasty combination of broccoli, carrots, onion, potato and tomato.

Vegan Tofu Curry

How to Make the Best Vegetarian Curry 

Frying the Tofu

If you’re not into frying, you can totally skip it! Just add the tofu in cubes to the dish and let it simmer a bit. If you do this though, be sure to press it really well and be gentle with it, or it may break apart in the dish.

 

If you would like to lightly fry it, press it using a tofu press or by wrapping the block of tofu in a towel and placing something heavy on top for 15 minutes.

 

Cut the block into cubes and fry in a neutral oil over medium heat until most sides are lightly browned (don’t worry about getting each side, it’s an unnecessary pain!).

 

Then, transfer them to a paper towel to remove excess oil.

 

While not required, frying the tofu gives them a super yummy crispy texture and helps them keep their shape when placed in the sauce.

Vegan Fried Tofu

Making the Easy Yellow Curry Sauce

Now, begin cooking your veggies and potatoes, starting with the onion and carrots.

 

Add them back to the pan you fried the tofu in, adding a tiny bit more oil, or wiping it out and adding a tiny splash of water.

 

Cook for a 2 minutes, then add the potatoes and cook for 2 more minutes. Add the broccoli and tomato and cook until all ingredients begin to tenderize.

 

Then, add the coconut milk, sugar (optional), and yellow curry paste and bring to a boil.

 

Reduce heat to low and simmer for at least 10-15 minutes, or until potatoes and veggies are soft. Remove from heat, add lemon juice and serve over rice with fresh cilantro!

Vegan Yellow Curry Ingredients

Healthy Vegan Curry

Easy and Comforting Homemade Curry

There’s nothing better than a big bowl of curry, anytime of year but especially on colder nights!

 

I seriously crave this dish so often that I end up making it almost every week!

 

It’s budget-friendly, delicious, nutritious and so easy to make. What else could you want?

Homemade Vegetarian Curry

This recipe is:

  • Delicious
  • Savory
  • Comforting
  • Delicious
  • Easy
  • Healthy
  • Quick

For more comforting vegan recipes, try these:

Homemade Vegan Pizza

Crispy Savory Hand Pies

Vegan BLT

Easy Tempeh Empanada Recipe

Vegan Tofu Curry

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Yellow Tofu Curry

Yield: 4 Servings

Vegan Yellow Curry

Vegan Yellow Curry

This delicious vegan yellow curry is made with just a few simple ingredients, but packs so much comforting flavor and nutrition into one meal!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 Block Extra-Firm Tofu
  • 2 Carrots
  • 2 Cups Broccoli
  • 1/2 Yellow Onion
  • 1 Tomato
  • 1 Can Coconut Milk
  • 2-3 Potatoes
  • 3-4 Tbsp Yellow Curry Paste
  • 1/2 Tsp Sugar
  • 1 Tbsp Lemon Juice
  • Brown Rice & Cilantro to serve

Instructions

  1. Cook rice according to package.
  2. Press tofu and cut into cubes. Fry in neutral oil over medium heat until crispy, flipping to fry as many sides as possible, then place on a paper towel.
  3. Add another drizzle of oil and add onion and cook for 2 minutes. Add carrots and cook 2 minutes.
  4. Add broccoli and potatoes and cook until soft. Add coconut milk, tofu veggie broth, sugar, tomato, curry paste and bring to a boil.
  5. Reduce heat to low and simmer for 15 minutes. Add lemon juice and serve with brown rice and cilantro!

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Nutrition Information:


Amount Per Serving: Calories: 368

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Chris Collins
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Yellow curry is one of my absolute faves! Can’t wait to try the vegan version 🙂

Anita
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So much yes to a combo of curry paste and coconut milk. It’s what I reach out to cook when I’m too lazy for a complicated food, and my family always gobble it up too. 🙂

Colleen
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Curries are a go to favourite at my house and I’m always looking for new recipes. This looks really delicious and I’m excited to try it!

kim
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kim

Yes, please! What a brilliant recipe! So tasty and easy! I’ll definitely be making again and again.

Bintu | Recipes From A Pantry
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Bintu | Recipes From A Pantry

Such a tasty looking and colourful curry! Definitely need to try this for a meal for the whole family.