Vegan Yellow Curry Recipe
Make this vegan yellow curry recipe with tofu, vegetables, and a rich coconut milk sauce. Gluten-free, meal-prep friendly, and ready in under 30 minutes!
Ingredients
- 1 2/3 cups coconut milk
- 1 1/2 tablespoon yellow curry paste, see notes
- 1 tablespoon palm sugar
- 2 teaspoons salt
- 1 potato, small cubes
- 1/2 carrot, small cubes
- 1/2 onion, sliced
- 7 oz or 1 1/4 cups firm tofu, pressed and cubed
Instructions
- Press the tofu to remove excess moisture, then cut into small cubes. Heat a small amount of oil in a non-stick skillet over medium heat. Sauté the tofu cubes, turning occasionally, until they’re crisp.
- Pour a quarter of the coconut milk into a large wok or pot. Allow the milk to reduce, stirring occasionally. When you notice the oil beginning to separate from the milk, proceed to the next step.
- Add the yellow curry paste to the reduced coconut milk. Cook and stir until the mixture becomes aromatic.
- Add the remaining coconut milk, palm sugar, salt, potatoes, carrots, and onions. Reduce the heat to low and let the curry gently simmer for about 8 minutes, or until the vegetables and potatoes are tender.
- Add the fried tofu, stir to combine, and then remove from the heat. Serve immediately with rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Yellow curry paste - You can buy yellow curry paste in Asian grocery stores, at your local Asian markets, or in the international aisle of most grocery stores. Opt for Mae Ploy or Maesri.
Calories: 609kcal | Carbohydrates: 37g | Protein: 16g | Fat: 48g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2386mg | Potassium: 977mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4322IU | Vitamin C: 27mg | Calcium: 201mg | Iron: 9mg
