Homemade Vegan yellow curry
I know when I’m craving a soup, it usually means its cold outside. Before we finally get spring, enjoy the last few days of snow and make this wholesome and filling Vegan Yellow Curry.
What you’ll need:
an onion of your choice (I used a yellow onion);
carrots;
potatoes of choice (I used yellow creamer potatoes);
mushrooms;
any other veggies you have on hand—a handful of spinach, parsnips, squash, you name it!
2 cans of unsweetened coconut milk;
1 block of firm tofu
yellow curry paste (I used the Mekhala Yellow Curry Paste)
rice or noodles;
lime and cilantro for garnish
This is such a super easy recipe, chop up your veggies and throw them in a large pot. Let those cook until the onions are translucent. Pour in your coconut milk and 2-3 tsp of curry paste (or as much as tastes good). Let everything simmer for 10-15 minutes. Add diced up tofu. Let simmer until veggies are fork tender. Serve on top of rice or noodles and garnish with lime wedges and cilantro. Best enjoyed hot with a glass of white wine or sparkling water!
If you don’t finish everything, store leftovers in the fridge for 3-5 days max or freeze for a simple late night dinner down the line.
I can promise this curry won’t disappoint!