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Vegan Yellow Curry

  1. Home
  2. Vegan Yellow Curry
  • 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
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    • User Rating:
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    Vegan Yellow Curry

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Vegan
    • Allergens:
    • Seasons:summer,fall,winter,spring
    • Cuisines:
    • Courses:dinner

    Recipe Description

    Embrace the rich tapestry of flavors with our Classic Vegan Yellow Curry, a delightful convergence of aromatic spices and luscious coconut milk that pays homage to its South Asian roots. This meticulously crafted recipe uses a bounty of vegetables and tofu, simmered gently in a homemade yellow curry paste, comprising turmeric, coriander, cumin, and lemongrass, amongst others, to impart a depth of flavor that is both comforting and invigorating. Born from the vibrant culinary landscape of Thailand, this vegan rendition stays true to its ancestors while offering a hearty and healthful embrace to those seeking plant-based alternatives. Perfect for any season and occasion, it promises to be a centerpiece at your dining table, inviting a journey of flavors with every spoonful.

    Ingredients

    • 1 onion, finely chopped
    • 3 garlic cloves, minced
    • 1 tablespoon ginger, grated
    • 2 tablespoons vegan yellow curry paste
    • 1 block firm tofu, cubed
    • 1 can coconut milk
    • 1 cup vegetable broth
    • 1 carrot, sliced
    • 1 bell pepper, cut into strips

    Steps:

    1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until onion is translucent.
    2. Stir in the curry paste and cook for a minute until fragrant.
    3. Add the tofu cubes and cook, gently stirring, for about 3 minutes.
    4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
    5. Add the carrot, bell pepper, and zucchini, and simmer for about 10 minutes, or until vegetables are tender.
    6. Serve hot, garnished with fresh cilantro, alongside steamed rice.

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    Vegor “The scientist”

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