One Pot Yellow Curry
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6
- Category: Entree
- Cuisine: Asian
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 1/2 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)
- 1/4 cup braggs
- 2 Tbsp brown sugar
- 2 Tbsp lime juice (or lemon juice)
- 1 tsp yellow curry powder
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp ginger
- 1/4 cup cilantro, chopped (reserve till end)
Instructions
- 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.
- Add onions, garlic and mushrooms and cook until fragrant. (Be careful not to brown garlic.)
- Add other veggies, and saute a few minutes. (You can cook potatoes and carrots ahead of time to speed up the cooking process.)
- Stir in coconut milk until melted and combined. Stir in plant milk.
- Add Braggs, brown sugar, lime juice, and spices. Stir until fully combined.
- Simmer until veggies are soft.
- Stir in fresh cilantro, and serve hot over rice!
Find it online: https://seasonedwithsunshine.com/one-pot-yellow-curry/