We’ve been serving different types of curry items on our menu since the day we opened. Our plant-based Yellow Curry Stew is one of the most popular items at The Moth Cafe. Now you can take home a jar of the Yellow Curry paste to make your own curry meals!
This will be a simple recipe showing you how to put together a flavourful curry meal packed with plants!
Our curry meals mostly follow a format of a carb base + vegetables + plant-based protein.
This is a great meal to make when you have leftover veggies to use up.
Our curry meals usually include vegetables like bell pepper, zucchini, eggplant, carrot, Brussel sprouts, and cauliflower. But feel free to use whatever you have on hand or prefer! The author of this recipe even likes to add mushrooms (insert questionable face here).
For the carb, we typically use rice, quinoa, potato, sweet potato, or vermicelli noodles.
You can use different types of plant-based proteins such as tofu, tempeh, seitan, lentils, or chickpeas.
For this bowl we chose:
Cauliflower, carrots, and bell pepper
Sweet Potato (you could include rice as well)
Tofu (extra firm)
This meal comes together easily by boiling the sweet potato, pan frying the tofu, and sautéing the veggies in the Yellow Curry paste. You could even use frozen vegetables if you want to reduce prep time!
Plant-based Yellow Curry
Ingredients
- 1/2 cup chopped bell pepper
- 1/2 cup chopped carrot
- 1 cup chopped cauliflower
- 1 cup cubed sweet potato
- 1/4 block extra firm tofu (organic + non-gmo is best)
- 2 cups Yellow Curry paste
- 1 tsp olive oil
Instructions
- Boil sweet potato until tender
- In a pan heat the oil over medium heat, add the tofu (we like to cut it into cute little triangles and cut the block in half to make the pieces thinner). Fry until lightly golden then flip.
- Add your chopped veggies to a large pan and sautee (with oil or a little water). If using thicker/harder veggies like cauliflower or Brussel sprouts you may want to add a little more water (1-2 tbsp) to help soften the veggies.
- After a couple of minutes add in the Yellow Curry paste. The paste is thick, but it will liquefy when added to the heat + the water released from the veggies will thin it out. Make sure to stir often to prevent the curry from sticking.
- Add the tofu to the curry vegetable mix and let that all meld together for a couple of minutes.
- Serve the curry over your sweet potato and garnish with lime and cilantro if you desire!
We hope you enjoy this curry as much as we do. Feel free to experiment and be your own chef.
Need to grab a jar of our Yellow Curry? Order online here to pick up at The Moth Cafe, or here at Cafe Mosaics, or ask for a jar the next time you’re in!
We’d love to see your plant-based Yellow Curry! Share a photo of your creation on Instagram and tag us @themothcafe.