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Vegan Yellow Curry

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This Vegan Yellow Curry is a creamy, Thai-inspired dish packed with roasted sweet potato, cauliflower, tofu, and vibrant vegetables simmered in a rich coconut curry sauce. It’s mildly spiced, comforting, and perfect for a wholesome weeknight dinner or meal prep.

Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 2 cups cauliflower florets
  • 14 oz (400g) firm or extra-firm tofu, cubed
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons vegan yellow curry paste
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup vegetable stock
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon coconut sugar or brown sugar
  • 2 medium carrots, thinly sliced
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil or neutral cooking oil (divided)
  • 1/2 teaspoon turmeric (for roasting)
  • Salt, to taste
  • Optional: 1–2 kaffir lime leaves
  • Optional: 1 stalk lemongrass, smashed
  • Optional garnish: fresh cilantro, Thai basil, sesame seeds

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potato and cauliflower with 1 tablespoon oil, salt, and turmeric. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
  2. While vegetables roast, heat 1 tablespoon oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides, about 8–10 minutes. Set aside.
  3. In a large pot, heat a little oil over medium heat. Sauté onion until softened, about 3–4 minutes. Add garlic, ginger, and yellow curry paste. Cook for 1–2 minutes until fragrant.
  4. Pour in coconut milk and vegetable stock. Stir in soy sauce (or tamari) and sugar. Add kaffir lime leaves or lemongrass if using. Bring to a gentle simmer.
  5. Add carrots and red bell pepper and simmer for 5–7 minutes until slightly tender. Add zucchini and cook for another 3–4 minutes until tender-crisp.
  6. Stir in the roasted sweet potato, cauliflower, and cooked tofu. Simmer for 2–3 minutes to combine flavors.
  7. Remove optional aromatics. Stir in lime juice and adjust seasoning with salt as needed. Serve over steamed jasmine or basmati rice and garnish as desired.

Notes

  • Use tamari and ensure curry paste is gluten-free to keep this dish gluten-free.
  • Light coconut milk can be used, but the sauce will be thinner and less creamy.
  • Add extra curry paste or red pepper flakes for more heat.
  • Chickpeas or lentils can replace tofu for variation.
  • Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of water.
  • Freezing is possible, but coconut milk may separate when thawed.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-yellow-curry/