Yellow Curry With Tofu
Source
https://www.worldofvegan.com/yellow-curry/
Ingredients
- 1 tbsp vegetable oil
- 1 small yellow onion, sliced
- 1 large red bell pepper, sliced
- 2 carrots, sliced
- 2 large Yukon Gold potatoes, approx. 450g, cut into 2.5cm bite-sized pieces
- 80ml yellow curry paste
- 2 x 400ml cans full-fat coconut milk
- 1 tbsp packed brown sugar
- 1 tsp salt
- 1 tsp red chili pepper flakes (adjust to taste)
- 2 cups (approx. 180g) bite-sized broccoli pieces
- 450g extra-firm tofu, drained and cut into bite-sized cubes
- Cooked white or brown rice, for serving
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, bell pepper, and carrots. Sauté 2-3 min until bell pepper is tender.
- Add potatoes and curry paste. Sauté another 3-4 min.
- Pour in coconut milk. Stir in brown sugar, salt, and chili flakes.
- Bring to a boil, then cover and lower heat. Simmer 15 min.
- Add broccoli and tofu. Continue simmering, covered, for 15 more minutes.
- Serve over rice.
Tips & Notes
- Full-fat canned coconut milk is essential — refrigerated drinking coconut milk won’t work. If the can separates into solid white fat and clear liquid, scoop and pour the entire thing in.
- Yellow curry paste — check ingredients for shrimp/shellfish. Most grocery stores carry it in the ethnic section.
- Extra-firm tofu — vacuum-sealed bags give the firmest texture and won’t fall apart. Tub-packaged in water works too. Avoid soft or silken tofu.
- Potato options — Yukon Gold is ideal, but russet, red, or fingerling all work. Fingerlings can go in whole.
- Extra veg ideas — bok choy, frozen peas, sugarsnap peas, string beans, cauliflower.
- Want firmer tofu? Sauté cubes in 1 tbsp oil for 3-4 min before adding to the curry in step 5.
- Brown sugar — light or dark both work. White granulated sugar is fine as a sub.
- Servings — makes 6 generous portions. Keeps well for leftovers.
Tags
recipe, vegan