With hearty potatoes, green beans and pan-fried tofu, this vegan yellow curry is hearty, comforting, and absolutely delicious! Easy to make and perfect for a weeknight dinner.
- 2 tablespoons peanut oil, divided
- 1 small onion, sliced
- 4 tablespoons yellow curry paste (or to taste)
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 medium russet potato, scrubbed and cut into 1-inch pieces
- 2 cups fresh green beans, cut into 1 to 2 inch pieces
- 1 (14 ounce or 400 gram) package extra-firm tofu, drained, pressed, and cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon organic brown sugar
- 2 tablespoons cold water
- 1 teaspoon cornstarch
- Salt, to taste
- ¼ cup chopped fresh cilantro
- Cooked rice, for serving (optional)
-
Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.
-
Give the oil a minute to heat up, then stir in the onion. Sweat the onion for about 5 minutes, until it softens up a bit and becomes translucent.
-
Stir in the curry paste. Cook it with the onion for about a minute, stirring often.
-
Stir in the coconut milk, potato, green beans, soy sauce, and brown sugar. Bring the liquid to a boil, lower the heat, and cover the pot.
-
Allow the curry to simmer, covered, for about 20 minutes, until the potato and green beans are soft.
-
While the curry simmers, coat the bottom of a medium skillet with a tablespoon of oil and place it over medium heat.
-
Once the oil is hot, add the tofu in a single layer.
-
Cook the tofu for about 10 minutes, flipping it once or twice, until the pieces are browned on multiple sides.
-
Remove the skillet from heat and transfer the tofu to a plate.
-
When the curry has finished simmering, remove the lid and stir in the tofu.
-
Stir the cold water and cornstarch together in a small bowl or cup.
-
Stir the cornstarch mixture into the curry. Let it continue simmering for about a minute, until thickened slightly.
-
Remove the pot from heat. Taste-test the curry and season it with salt to taste. Adjust any other seasonings to your liking.
-
Sprinkle with cilantro and serve over rice.