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!
Servings: 4
Calories: 458kcal
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Ingredients
- 12oz / 350g firm tofu
- 5 tablespoons yellow curry paste
- 1 brown onion
- 2 large garlic cloves
- 2 tablespoons ginger - diced
- 2 carrots
- 1 large zucchini
- 2 medium potatoes
- 1-2 cups vegetable stock or water
- 1 can coconut milk (400ml)
- 2 handfuls fresh Thai basil leaves or regular basil
- Salt to taste
- Extra virgin olive oil
- Red pepper flakes (optional)
Serve
- White rice and a squeeze of lime juice
Instructions
- 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. Place the lid on and bring to a 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 jasmine rice with a squeeze of lime and enjoy your vegan Thai Yellow Curry
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Nutrition
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