Thai Vegan Yellow Potato Tofu Curry
With hearty potatoes and tofu, this Thai Vegan Yellow Potato Curry is a hearty and comforting plant-based meal. An easy, one-pot recipe, this is the perfect weeknight dinner.
Servings: 4
Calories: 447kcal
Ingredients
- 1 onion thinly sliced
- 2 tablespoons yellow Thai curry paste
- 1 tablespoons coconut sugar or brown sugar
- 1 16-ounce package firm tofu, cut into bite-sized cubes
- 3 cups yukon potatoes cut into large bite-sized pieces (about 4-6, depending on size)
- 1 13.5-ounce can unsweetened coconut milk
- 1/2-1 cup water
- 2 teaspoons vegan fish sauce optional
- 2 tablespoons fresh chopped cilantro
- 2 cups cooked brown rice or other whole grains for serving
Instructions
- Preheat a medium pot over medium heat.
- Add the onion to the pot, along with 2 tablespoons of water. Cover and steam-saute until softened, about 7-8 minutes.
- Stir often to prevent sticking. If the onion starts to brown or burn, reduce your heat, and add a splash of water.
- Once the onion is soft, add the curry paste and coconut sugar. Cook for 1 minute, until aromatic, releasing the flavors of the curry paste.
- Add the tofu, potatoes, coconut milk, water, and vegan fish sauce (if using). You want enough water just to barely cover everything...be careful not to add too much water or it becomes a soup. Stir to scrape up any bits from the bottom of the pot.
- Place the lid on the pot and bring to a boil. Reduce to simmer. Simmer until potatoes are tender, 10-12 minutes.
- Taste to adjust seasoning.
- Add the fresh cilantro and enjoy!