Thai Yellow Curry (Vegan)
This Thai Yellow Curry is the perfect cosy dinner! It’s super easy to make, filled with veggies and all comes together in 25 minutes!
Prepare ingredients, dice garlic and ginger, slice vegetables into similar bite-sized pieces, and dice tofu into cubes
Sauté onion in olive oil and once translucent add the ginger and garlic. Add the curry paste and sauté for a few minutes until lovely and fragrant
Add 1 cup of the vegetable stock along with the coconut milk, stir through and place the lid on and bring to the boil
Add potatoes and carrots, season with salt and optional chili flakes. Place lid on and allow to simmer on medium-high heat until vegetables are almost cooked through (in about 8 to 10 mintues). If the broth has reduced too much or is too thick, add the second cup of vegetable stock
Add zucchini and tofu and cook for 2 minutes. Tear in the basil leaves, serve with white jasmine rice with a squeeze of lime and enjoy your vegan Thai Yellow Curry
Calories: 458kcal | Carbohydrates: 37g | Protein: 14g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 1004mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9312IU | Vitamin C: 39mg | Calcium: 203mg | Iron: 5mg