Plant-based Yellow Curry
Create your own Yellow Curry meal at home with vegetables, potatoes and/or grains, and plant-based protein.
Servings: 1 Person
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!