Description
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!
Ingredients
Scale
- 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
Instructions
- In a large pot over medium heat, add the oil and onion. Sautee for about five minutes until the onions soften.
- Add the carrots, potatoes, garlic, turmeric, ginger, salt, and pepper. Stir until everything is well coated, and cook for another five minutes.
- 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.
- Stir in the brown sugar and tofu and simmer for five more minutes.
- Serve over white or brown rice, rice noodles, zoodles, or even quinoa! Garnish with cilantro and lime.
Notes
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
Nutrition
- 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
