Go Back
–+ servings
Close-up of yellow curry with tofu cubes, sweet potato, cauliflower, and carrots on rice.
Print

Vegan Yellow Curry

Creamy vegan yellow curry with roasted sweet potato, cauliflower, tofu, and fresh veggies in a zesty coconut sauce. Cozy, flavorful, and filling.
Course Dinner
Cuisine Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 serves
Calories 428kcal

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.

Nutrition

Calories: 428kcal | Carbohydrates: 21g | Protein: 10g | Fat: 36g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 528mg | Potassium: 828mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8985IU | Vitamin C: 65mg | Calcium: 97mg | Iron: 6mg