This hearty Thai vegan yellow curry features colorful veggies and tofu cooked in a creamy, golden sauce. Comforting yet easy to make, this one-pot recipe is ready in 30 minutes.
Love curry as much as we do? Check out our vegan massaman curry, Japanese tofu curry, or green curry fried rice for a more unique spin.
This tofu yellow curry is an attempt to recreate the version served at our local Thai restaurant but made healthier and vegan. After multiple tries, I had successfully created a vegetable curry that is rich, creamy, and every bit as satisfying as takeout, but for a fraction of the cost!
It is especially delicious served over rice with side dishes such as pad pak Thai, Thai fresh rolls, or a simple snow pea stir-fry. Round up the meal with a glass of cold lemon barley water and finish off with black glutinous rice dessert as an after-dinner treat.
💚Why you will love vegan yellow curry
- Rich, aromatic, and packed with flavors
- A simpler version of yellow curry using store-bought paste
- Incredibly satisfying and is packed with veggies and protein
- Highly versatile - pairs beautifully with rice, noodles, or flatbreads like vegan roti
- Mildly spicy, making it suitable for those with a lower spice tolerance
🧄What you will need
- Tofu - Use extra-firm or firm tofu that is drained and pressed with a tofu press or by stacking something heavy on top.
- Yellow curry paste - Ensure the curry paste used is vegan by scanning the ingredient list before purchasing. I am using Maesri's yellow curry paste. Or, make your own following this yellow curry paste recipe by Pinch of Yum.
- Canned coconut milk - Full-fat yields a richer and creamier mouthfeel, but light can be used for a lower-fat option.
- Vegetable broth (not pictured) - You can replace it with water, but using broth will yield a more flavorful curry.
- Maple syrup - Adding a small amount of sweetener enhances the flavor, yielding curry with a more balanced flavor profile. Can be substituted with sugar of any kind.
- Baby spinach (optional, not pictured)
See the recipe card for full information on ingredients and quantities.
✨Ingredients variations and add-ins
- Vegetables - Feel free to use other veggies, such as baby corn, snap peas, broccoli and cauliflower florets, or bell peppers, beyond what is listed.
- Spice it up - You can add aromatics to enhance the aroma of this vegetable yellow curry. Lemongrass stalks, Thai basil leaves, and minced ginger are some great options.
- Dial up the heat - Add a few fresh chili peppers, chopped, to the curry. My go-to includes bird's eye chili (very spicy) or regular chili peppers (moderately spicy). You can also sprinkle with some chili flakes before serving.
- Tofu - Not a fan of tofu? Substitute with tempeh, vegan chicken pieces (like my seitan chicken breast), or homemade Instant Pot seitan instead!
- Toppings - Drizzle on some lime juice for some brightness, herbs (cilantro and Thai basil leaves), or some fried shallots for some crunch.
🔪How to make tofu yellow curry
Step 1: Heat some oil in a Dutch oven. Add onion and saute for a few minutes until translucent.
Step 2: Stir in garlic, curry paste, and turmeric powder. Fry for a minute until fragrant.
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Step 3: Pour in coconut milk and broth, then bring the mixture to a simmer. Add potatoes and carrots, boiling for a few minutes.
Step 4: Stir in green beans and tofu cubes. Cook for a few more minutes until veggies are tender.
Step 5: Remove from heat, and stir in baby spinach, if using.
Step 6: Season with maple syrup and salt, and serve vegan yellow curry with rice and dishes of your choice!
✔Helpful tips
- Adjust spice levels - Yellow curry pastes are typically mild, but spiciness will vary from brand to brand. If you can't tolerate heat well, I recommend starting with 1-2 tablespoons of curry paste.
- For a creamier consistency - Try substituting half of the vegetable stock with more coconut milk. You can also use coconut cream instead of coconut milk.
❄️Storing suggestions
Fridge - Vegetable yellow curry can be refrigerated in an airtight container for 3-4 days.
Freezer - Curry can be frozen for 3 months. Portion it out using freezer bags or containers before freezing. Note that tofu will have a chewier texture after freezing.
Reheating - Frozen curry can be thawed overnight in the fridge, or at the countertop for a few hours before reheating. Proceed to reheat on the stove or in a microwave until hot, adding a splash of broth or water if the mixture is too thick.
❔Commonly asked questions
Yellow curry is the mildest among common Thai curries, including green and red curry. It has a savory and sweet flavor profile and is not heavy on the spices. With that said, keep in mind that the level of spiciness will vary depending on the brand of yellow curry paste used.
If you have a low spice tolerance, it is suggested to start with half the amount of curry paste. You can always add more if needed.
Yellow curry is versatile and works well with any variety of veggies. This includes root vegetables and tubers such as sweet potatoes, potatoes, carrots, and squash, heartier vegetables like cauliflower, broccoli, tomatoes, and mushrooms, and leafy greens.
Always cook tubers and root vegetables first, as they take the longest to cook. The, follow-up by heartier vegetables, and lastly mushrooms and leafy greens.
There are a few simple ways to yield a thicker yellow curry. Replace half of the vegetable broth with extra canned coconut milk. Simmering the sauce for a few minutes before adding vegetables allows the excess liquid to cook off.
To thicken yellow curry after cooking, create a slurry by mixing a tablespoon of cornstarch with one tablespoon of water. Add half of the mixture and bring the curry to a simmer. If it is still too thin for your liking, add the rest and simmer for a few more minutes.
📖 Recipe
Thai Vegan Yellow Curry (with tofu)
Equipment
Ingredients
- 1 medium onion diced (yellow or red)
- 3 cloves garlic minced
- 2-4 tablespoons yellow curry paste *
- 1 can coconut milk full-fat or lite (about 400ml/13.6oz)
- 1 cup vegetable stock
- 1 teaspoon ground turmeric
- 1 medium carrot peeled and cubed
- 1 medium potato peeled and cubed
- 1 block extra-firm or firm tofu drained, pressed and cubed
- 8 oz green beans
- 4 oz baby spinach (optional)
- 1 tablespoon maple syrup or another sweetener
- salt to taste
Instructions
- Heat up a tablespoon or so of neutral-tasting oil in a Dutch oven or soup pot over medium-high. Once heated, add onion and saute until translucent.1 medium onion
- Add garlic and curry paste in next, and fry for a minute or so until fragrant.3 cloves garlic, 2-4 tablespoons yellow curry paste
- Pour coconut milk, stock along with ground turmeric into the pan, and bring mixture to a boil.1 can coconut milk, 1 cup vegetable stock, 1 teaspoon ground turmeric
- Reduce heat to a gentle simmer, then toss carrot and potato cubes in. Boil for 6-8 minutes, or until they have softened slightly.1 medium potato, 1 medium carrot
- Next, add tofu and green beans. Cook for another 5-6 minutes, or until all veggies have softened.8 oz green beans, 1 block extra-firm or firm tofu
- Turn off the heat, then stir in baby spinach if using. Add maple syrup and salt to taste. Your vegan yellow curry is ready to be served!4 oz baby spinach, 1 tablespoon maple syrup, salt
Notes
- Vegetables - Feel free to use other veggies, such as baby corn, snap peas, broccoli and cauliflower florets, or bell peppers, beyond what is listed.
- Dial up the heat - Add a few fresh chili peppers, chopped, to the curry. My go-to includes bird's eye chili (very spicy) or regular chili peppers (moderately spicy). You can also sprinkle with some chili flakes before serving.
- For a creamier consistency - Try substituting half of the vegetable stock with more coconut milk. You can also use coconut cream instead of coconut milk.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Jerrie says
This was absolutely incredible. I'm pregnant & have been craving a Thai Curry for weeks and this absolutely hit the spot. I'm also usually terrible at eating leftovers but I've had this for leftovers 3 times!! There was even enough to freeze some. Will absolutely make this again