This Thai-inspired Vegan Yellow Curry with tofu is mild, creamy and full of veggies! It’s so comforting but so wholesome, great for a warming dinner.
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Key Ingredients and Substitution Options
Here are the key ingredients for this Vegan Yellow Curry and some swaps I know will work (and some that won’t!)
- Sweet potato – can be swapped for regular potato
- Cauliflower – broccoli also works well here
- Extra-firm tofu – make sure it’s labelled as ‘hard’ or ‘extra-firm’ – classic or just ‘firm’ tofu will be too soft
- Yellow curry paste – check it’s vegan as many contain fish or seafood sauce. I like Maesri for its authentic Thai flavor.
- Kaffir lime leaves – also known as Makrut lime leaves. These are listed as optional in the recipe card but if you can get them I highly recommend keeping them in – they take the curry to restaurant quality.
- Lemongrass – again, optional but it tastes so much more fragrant with the lemongrass.
- Coconut milk – the canned kind, unsweetened.
- Soy sauce – use tamari if you need to make it gluten free.
Instructions
Step One: Coat the cauliflower and sweet potato with a drizzle of oil and spices, salt and turmeric powder. Roast until golden on the edges – this step adds a caramelized flavor that takes the curry to the next level.
Step Two: While those roast, pan fry the tofu so all sides are lightly browned and a little crispy, then set aside.
Step Three: In a large pot, sauté the onion until softened, then stir in the garlic, ginger, and curry paste. Let everything sizzle for a minute so the flavors come through.
Step Four: Add in the canned coconut milk, vegetable broth, soy sauce, and sugar. Stir gently to combine.
Step Five: Add the vegetables – but not all at once! The carrots need more time, so add them first, then the bell pepper and the zucchini almost at the end (once the carrot is still firm but can be poked with a fork). Don’t be tempted to add the zucchini too early – it cooks very quickly and we want it to stay crisp.
Step Six: Finally, stir through the roasted veggies and tofu. Finish with lime juice, give it a taste, and adjust seasoning before serving with rice and herbs – cilantro is a must, but if you can get it, Thai basil is also great.
Storage
Store the curry in an airtight container in the fridge – it’ll keep for up to 4 days. The veggies do soften a little, and the sauce thickens (but it also tastes even better as the flavors develop).
Reheat it in the microwave with a splash of water (the sauce will thicken a little), for a minute on high, then give it a gentle stir, check the heat and continue until it’s fully heated through. If you don’t have a microwave, low heat in a pot on the stove also works.
I don’t recommend it as the coconut milk will often split when re-heated.
Expert Tips
I always get the sweet potato and cauliflower roasting first – it saves time and adds so much extra flavor.
FAQ
Here are a few common questions that come up (and my honest answers):
It really depends on the brand of curry paste, but typically yellow curry is about a mild to medium level of heat. If you like it hotter, add a pinch of red pepper flakes or go for an extra spoonful of curry paste.
Yes – chickpeas work really well instead. Just skip the browning and add them in at the same time as the red bell pepper.
Yes, but the curry won’t be as creamy. I personally don’t think the calorie saving is worth the flavor compromise, but if you don’t mind it a bit more watery, then more power to you. You can compensate a little by letting it simmer down a bit longer to thicken.
Add the firmer ones (like carrots) first and keep the quicker-cooking ones (like zucchini) for later. Trust the process here – we want the veggies to be just cooked and still crisp, not floppy. Zucchini in particular cooks really quickly.
More Thai Curry Recipes
Other Curry Recipes
Vegan Yellow Curry
Equipment
- Oven
Ingredients
- 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
- 14 oz 400g firm or extra-firm tofu, cubed
- 1 tbsp oil for frying tofu
- 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)
- 2 13.5 oz 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
- 2 medium carrots thinly sliced (about 200g)
- 1 red bell pepper thinly sliced (about 142g)
- 1 small zucchini halved lengthwise and sliced (about 120g)
- Juice of 1 lime about 2 tbsp / 28g, plus wedges for serving
- Pinch of red pepper flakes optional
To Garnish
- Fresh cilantro leaves
- Fresh Thai basil optional
- Sesame seeds optional
Instructions
- Preheat oven to 200°C (fan). Chop sweet potato and cauliflower first, toss in 1 tbsp oil, a pinch of salt, and ¼ tsp turmeric. Spread on a tray and place in the oven to roast for 20–25 minutes until golden at edges.
- While the vegetables roast, heat 1 tbsp oil in a non-stick pan. Fry tofu cubes until golden on all sides. Set aside.
- In a large pot, heat 1 tbsp oil over medium heat. Sauté onion for 2–3 mins until softened. Add garlic and ginger, cook 1 min. Stir in curry paste, kaffir lime leaves, and lemongrass. Fry 1–2 mins to release aroma.
- Add coconut milk, stock, soy sauce, and sugar. Bring to a simmer.
- Add carrots and red bell pepper. Simmer uncovered for 8–10 mins until just starting to soften.
- Add zucchini and cook for a further 3–4 mins until tender but still bright.
- Stir in roasted sweet potato, roasted cauliflower, and tofu. Remove kaffir lime leaves and lemongrass stalk before serving. Add lime juice, taste, and adjust seasoning with extra soy sauce or salt if needed.
- Ladle over steamed jasmine rice, garnish with coriander, Thai basil, sesame seeds, and lime wedges.
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