-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
450
calCalories
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 tablespoon coconut oil
- 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
- 1 zucchini, sliced
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Salt to taste
- Fresh cilantro, for garnish
Steps:
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until onion is translucent.
- Stir in the curry paste and cook for a minute until fragrant.
- Add the tofu cubes and cook, gently stirring, for about 3 minutes.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- Add the carrot, bell pepper, and zucchini, and simmer for about 10 minutes, or until vegetables are tender.
- Serve hot, garnished with fresh cilantro, alongside steamed rice.
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