Vegan Yellow Curry With Tofu
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!
Servings 6
Calories 337kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion sliced
- 1 large red bell pepper sliced
- 2 carrots sliced
- 2 large Yukon Gold potatoes about 1 pound, cut into 1-inch bite-sized pieces
- ⅓ cup yellow curry paste you can find this in small jars at most grocery stores and online
- 2 13.5-ounce can full-fat coconut milk
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon red chili pepper flakes adjust according to your spice preference
- 2 cups bite-sized broccoli pieces
- 1 16-ounce block extra-firm tofu, drained and cut into bite-sized cubes
- 6 cups cooked 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.
Nutrition
Calories: 337kcal | Carbohydrates: 66g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 425mg | Potassium: 638mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6612IU | Vitamin C: 76mg | Calcium: 73mg | Iron: 2mg