Vegan Yellow Curry with Potatoes and Tofu

Skip the takeout, and make this Thai vegan yellow curry with potatoes and tofu. It is a comforting weeknight dinner idea loaded with vegetables that the whole family will love!

Curry is a true vegan staple. It’s usually fairly easy to whip together, and you can always customize it however you want! While some curries traditionally use dairy/cream, you can easily make any of them vegan by swapping in coconut milk or coconut cream. This is why Thai food specifically is so vegan friendly because their curries tend to use coconut milk/cream! Just be sure to make sure there are no fish ingredients in the curry paste.

So, skip the takeout and make this Thai vegan yellow curry with potatoes and tofu! It’s a super comforting weeknight dinner idea, loaded with vegetables that the whole family will love! It is a great thing to try this Veganuary. Read on to learn how to make it with this handy recipe.

Vegan Curry Ingredients

Many of these ingredients are vegan staples so you’ll probably already have a lot of these on hand!

• Olive oil – A little oil goes a long way, and olive oil is relatively neutral. This is one of the healthier oils out there and can be part of a heart-healthy diet!   
• Onion and garlic – Onion and garlic belong to the allium family. Allium vegetables are rich in organosulfur compounds, which research shows may help lower cholesterol and blood pressure!
• Carrot – Carrots are one of the healthiest vegetables out there. They have immune-boosting vitamin C and are famously good for your eyes thanks to their high beta-carotene content, which we convert into vitamin A. Plus, they give a nice pop of color to just about any dish!  
• Potatoes – There’s a common misconception that potatoes aren’t really healthy for you, and that sweet potatoes are much healthier. While sweet potatoes do have higher nutritional content in certain areas, regular potatoes are still packed with nutrition: vitamin C, vitamin B6, fiber, potassium, manganese, magnesium, phosphorus, and more!   
• Yellow curry paste – People all over the world LOVE curry for its rich flavor. These powders or pastes offer lots of nutritional value as well thanks to all the healthful spices! In general, you can count on rich antioxidant and anti-inflammatory properties to any given curry paste or powder. 
• Turmeric and ginger – Turmeric and ginger are both warm spices with pungent flavors and great nutritional benefits. Turmeric is bright yellow and helps give yellow curry its recognizable coloring as well as plenty of health benefits. Ginger is a kind of golden-brown color that also warms up this dish while providing anti-inflammatory goodness. 
• Salt – If you try to be health-conscious like me, it can be tempting to skip or reduce the salt, but don’t! Adding even a little salt really helps bring out the other flavors.
• Black pepper – Black pepper is anti-inflammatory and high in antioxidants! Fresh cracked is best because it’s more aromatic and thus more flavorful.  
• Coconut milk – Coconut milk is relatively high in calories but it also contains a lot of nutrients. This is what gives this recipe a lovely richness and creaminess. You can also use coconut cream if that’s what you have on hand—just know that you’ll have a richer recipe if you don’t also add some water or other liquid. 
• Firm tofu – Tofu is a vegetarian and vegan staple thanks to its high protein content and ability to soak up flavors. Plus, you get fiber, potassium, magnesium, iron, and more! 
• Brown sugar – You can substitute other types of sugar, but brown sugar works well. You should know, however, that many white and brown sugars are not vegan-friendly (at least in the U.S.). This unfortunate issue is due to bone char. Luckily, you can find vegan-friendly white and brown sugar online if not in your preferred grocery stores.  
• Cilantro and lime – Finish off the recipe with cilantro and lime for garnish. These delicious flavors, which you may also know and love from Mexican cuisine, are both filled with nutrients and antioxidants. 
• Rice / grain – Simply pick your favorite rice or grain that you have on hand! Brown rice is nice and hearty, while jasmine rice gives your dish a more authentic Thai flavor. You can also opt for quinoa, zoodles, white rice—whatever you prefer!

How to Make Yellow Curry

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1. In a large pot over medium heat, add the oil and onion. Sautee for about five minutes until the onions soften.
2. Add the carrots, potatoes, garlic, turmeric, ginger, salt, and pepper. Stir until everything is well coated, and cook for another five minutes.
3. Pour the coconut milk into the pot, and bring to a boil. Once it comes to a boil, reduce heat to medium-low and simmer for 20-30 minutes or until the potatoes are fork-tender.
4. Stir in the brown sugar and tofu and simmer for five more minutes.
5. Serve over white or brown rice, rice noodles, zoodles, or even quinoa! Garnish with cilantro and lime.

Recipe FAQ

What do you serve with coconut curry?
Rice is a classic pairing with curry. You can also garnish with lime and cilantro, as this recipe recommends. I also sometimes add cashews for some nice crunch, flavor, and nutrition! 

Can you freeze curry?
Yes, up to two-three months should be fine! 

Can you substitute other vegetables?
Absolutely! Bok choy, peas, cauliflower, sweet potatoes, mushrooms, broccoli, bell pepper… this recipe is perfect for just about any veggies so pick your faves and go wild! You could also add garbanzo beans or lentils for a different texture and more plant-based protein! 

Which curry paste is best for this recipe?
That’s really up to you! In general, this recipe is best suited for yellow curry, but you can pick your favorite kind. What you want to look for is curry paste, not powder or sauce. You should be able to find it in the “ethnic” section of your grocery store, often around items such as ramen, soy sauce, sriracha, etc. 

Can this recipe be made gluten-free? 
Sure thing! Just sub in tamari for the soy sauce and make sure you use a grain that’s gluten-free. 

Is vegan yellow curry spicy? 
That depends completely on the type of curry paste you use. The level of heat (e.g. mild, medium, hot) should be on the label, and if it isn’t, then it probably isn’t all that spicy. This recipe is full of flavor but not necessarily very spicy (unless you use a spicy curry paste). 

Can I use red or green curry paste instead? 
Definitely! It will not technically be yellow curry anymore, but it will still be delicious. Feel free to customize this however you like!

Why You’ll Love This Recipe

This vegan yellow curry is the perfect recipe for an easy weeknight dinner. It works great as a meal in itself, plus it’s warm, savory, and a little sweet all in one! Need a few more reasons to love this recipe? It is…

• Warm – I love curry year round, but it’s especially nice as a warm and cozy meal during the colder months. 
• Simple – Just five steps and ready in under an hour! It’s also a one-pot recipe, which means cleanup is a breeze!
• Filling (thanks to plant protein) – This recipe is packed with nutrition and hearty ingredients. It’s super filling thanks to the rice, potatoes, and tofu, which give you plenty of fiber and protein.

I hope you’ve found this recipe article for vegan yellow curry with potatoes and tofu helpful and insightful! If you try this recipe in your own kitchen, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.

Try more vegan entrees below:

• Pineapple fried rice
• Creamy pink pasta
• Tofu Poke Bowl
• Pumpkin Pasta
• Grilled Tofu Burger
• Mediterranean Buddha Bowl
• Spicy Noodle Stir Fry
• Pumpkin Soup without Stock
• Beyond Sausage Paella
• Greek Lemon Soup
• Broccoli Leek Soup
• Pesto Pasta Salad
• Shepherd’s Pie with Beyond Beef
• Quinoa Lentil Meatloaf

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