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Vegan yellow curry with potatoes, tofu, and carrots.

Vegan Yellow Curry with Potatoes and Tofu

  • Author: Elena Contis
  • Total Time: 1 hour
  • Yield: 5 servings 1x
  • Diet: Vegan


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!


  • 1 tablespoon olive oil
  • 1/2 white onion, medium chop
  • 2 large carrots, medium chop
  • 2 large potatoes, medium chop
  • 2 garlic cloves, minced
  • 1/3 cup yellow curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cans of coconut milk
  • 1 - 16 ounce block of firm tofu, pressed and chopped
  • 2 tablespoons brown sugar
  • 1/4 cup cilantro (for garnish)
  • 1 lime (for garnish)
  • Brown or white rice, rice noodles, zoodles, quinoa for serving


  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.


The nutrition below reflects just the yellow curry, not the rice.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai


  • Serving Size: A heaping scoop full
  • Calories: 569
  • Sugar: 9.1g
  • Sodium: 978mg
  • Fat: 40.2g
  • Saturated Fat: 20.9g
  • Carbohydrates: 38.7g
  • Fiber: 8.8g
  • Protein: 12.2g
  • Cholesterol: 0mg