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 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