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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!
It’s so yummy served with white jasmine or basmati rice, and lots of fresh cilantro!
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!
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.
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.
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!
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?
This recipe is:
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- 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
- Cook rice according to package.
- 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.
- Add another drizzle of oil and add onion and cook for 2 minutes. Add carrots and cook 2 minutes.
- Add broccoli and potatoes and cook until soft. Add coconut milk, tofu veggie broth, sugar, tomato, curry paste and bring to a boil.
- Reduce heat to low and simmer for 15 minutes. Add lemon juice and serve with brown rice and cilantro!
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Amount Per Serving: Calories: 368