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Vegan Yellow Curry Recipe

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4 from 39 reviews

A vibrant and creamy vegan yellow curry featuring roasted sweet potato and cauliflower, golden fried tofu, and a medley of fresh vegetables simmered in a fragrant coconut curry sauce. Perfectly balanced with lime juice and aromatic herbs, this comforting plant-based dish is easy to prepare and sure to delight your taste buds.

Ingredients

Roasted Vegetables

  • 1 cup sweet potato, cubed and roasted (about 150g)
  • ½ medium head cauliflower, cut into florets and roasted (about 300g)
  • 1 tbsp vegetable oil (for roasting)
  • ¼ tsp ground turmeric (for roasting)
  • ¼ tsp salt (for roasting)

Tofu

  • 14 oz (400g) firm or extra-firm tofu, cubed
  • 1 tbsp oil (for frying tofu)

Curry Base

  • 1 tbsp vegetable oil (for curry base)
  • 1 medium yellow onion, thinly sliced (about 150g)
  • 3 cloves garlic, minced (about 1 tbsp / 28g)
  • 2 tsp fresh ginger, grated (about 10g)
  • 4–5 tbsp yellow curry paste (check label for vegan)
  • 2 kaffir lime leaves (optional)
  • 1 lemongrass stalk, white part only, bruised or sliced (optional)

Liquids & Seasonings

  • 2 cans (13.5 oz each) full-fat coconut milk (canned; 800ml / about 568g total)
  • 1 cup vegetable stock (240ml)
  • 1 tbsp soy sauce or tamari
  • 1 tsp coconut sugar or light brown sugar (4g)

Vegetables

  • 2 medium carrots, thinly sliced (about 200g)
  • 1 red bell pepper, thinly sliced (about 142g)
  • 1 small zucchini, halved lengthwise and sliced (about 120g)

Finishing Touches & Garnishes

  • Juice of 1 lime (about 2 tbsp / 28g), plus wedges for serving
  • Pinch of red pepper flakes (optional)
  • Fresh cilantro leaves
  • Fresh Thai basil (optional)
  • Sesame seeds (optional)

Instructions

  1. Roast the Vegetables: Preheat the oven to 200°C (fan). Chop the sweet potato and cauliflower, then toss with 1 tbsp vegetable oil, ¼ tsp ground turmeric, and ¼ tsp salt. Spread the vegetables evenly on a baking tray and roast for 20–25 minutes until the edges are golden and slightly caramelized.
  2. Fry the Tofu: While the vegetables roast, heat 1 tbsp oil in a non-stick pan over medium heat. Add the cubed tofu and fry until all sides are golden and crisp. Remove from heat and set aside.
  3. Prepare the Curry Base: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the thinly sliced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Mix in the yellow curry paste along with kaffir lime leaves and lemongrass, cooking for 1–2 minutes to release their aromas.
  4. Add Liquids and Seasonings: Pour in the coconut milk, vegetable stock, soy sauce or tamari, and coconut sugar. Stir well and bring the mixture to a gentle simmer.
  5. Cook the Vegetables: Add the thinly sliced carrots and red bell pepper to the simmering curry. Cook uncovered for 8–10 minutes until they begin to soften.
  6. Add the Zucchini: Stir in the sliced zucchini and continue to simmer for an additional 3–4 minutes until the zucchini is tender but still vibrant.
  7. Combine and Finish: Gently fold in the roasted sweet potato, roasted cauliflower, and fried tofu cubes. Remove the kaffir lime leaves and lemongrass stalk to avoid bitterness. Add the lime juice, then taste and adjust the seasoning with additional soy sauce or salt if desired.
  8. Serve and Garnish: Ladle the curry over steamed jasmine rice. Garnish with fresh cilantro leaves, Thai basil, sesame seeds, and lime wedges for a bright, flavorful finish.

Notes

  • For added heat, sprinkle a pinch of red pepper flakes into the curry during the simmering stage.
  • Kaffir lime leaves and lemongrass are optional but add authentic aroma and flavor to the curry.
  • Use firm or extra-firm tofu to ensure it holds shape during frying and in the curry.
  • Check the yellow curry paste label to confirm it is vegan and free from fish sauce or shrimp paste.
  • Serve with steamed jasmine rice or your preferred rice alternative for a complete meal.

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