Vegan Yellow Curry with Potatoes & Tofu
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.
Servings: 4
Calories: 466kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 466kcal | Carbohydrates: 24g | Protein: 14.1g | Fat: 37.9g | Saturated Fat: 24.9g | Sodium: 1067mg | Potassium: 757mg | Fiber: 8.3g | Sugar: 6.8g | Calcium: 248mg | Iron: 5mg