Thai Vegan Yellow Curry (with tofu)

Thai yellow curry served with rice in a white bowl with bowl of rice and a fork beside.

5 from 2 votes

Thai Vegan Yellow Curry (with tofu)

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.

Prep Time10

Cook Time18

Total Time28

Course: Main Course, Side Dish

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 397kcal

Author: Meesha

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

US Customary - Metric

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

*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.

Helpful tips

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.

Storing - Vegan yellow curry can be refrigerated for 3-4 days, or frozen for 3 months. Note that tofu will turn chewier upon freezing and thawing.

Reheating - Thaw frozen curry for a few hours at room temperature or overnight in the fridge. Reheat on the stove or in the microwave, adding a splash of broth of water to thin if needed.

Nutrition