One Pot Yellow Curry
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This One Pot Yellow Curry is a family favorite! Not only is it filling and delicious, it is quick and easy to customize. The flavor is very close to Thai yellow curry, and is so satisfying.
Ingredients
  • 2 Tbsp oil (I use olive oil or sesame oil)
  • 1 block extra firm tofu, drained and cubed
  • Medium onion, diced small
  • 3 large garlic cloves, minced
  • 1 cup sliced baby bella mushrooms
  • 2 large carrots, sliced
  • 3 medium potatoes, cubed in ½ inch pieces
  • 1 medium head broccoli, cut into bite-size florettes
  • 1 red bell pepper, sliced
  • 1 can full-fat coconut milk (Thai Kitchen Organic is my favorite!)
  • Equal part unsweetened plant milk (just fill up the empty coconut milk can to measure)
  • ¼ cup braggs
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice (or lemon juice)
  • 1 tsp yellow curry powder
  • ½ tsp turmeric
  • ¼ tsp cumin
  • ¼ tsp ginger
  • ¼ cup cilantro, chopped (reserve till end)
Instructions
  1. Heat oil in large pan over medium heat. Add cubed tofu and saute about 5-7 minutes, gently turning every couple of minutes to evenly brown.
  2. Add onions, garlic and mushrooms and cook until fragrant. (Be careful not to brown garlic.)
  3. Add other veggies, and saute a few minutes. (You can cook potatoes and carrots ahead of time to speed up the cooking process.)
  4. Stir in coconut milk until melted and combined. Stir in plant milk.
  5. Add Braggs, brown sugar, lime juice, and spices. Stir until fully combined.
  6. Simmer until veggies are soft.
  7. Stir in fresh cilantro, and serve hot over rice!
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/one-pot-yellow-curry/