1-pot vegetable Thai curry, made with 10 ingredients in just 30 minutes! We like to serve it with some rice to have a satisfying and nutritious meal.
1 14-ounce can coconut milk (400 ml)
1 cup water (250 ml)
1 tbsp yellow curry paste, see notes
2 medium potatoes, peeled and chopped
1 medium carrot, peeled and carrot
1 cup broccoli (3.5 oz or 100 g), chopped
1/2 red onion, chopped
7 oz firm tofu (200 g), chopped
1 tbsp cane, coconut or brown sugar
1 tbsp tamari or soy sauce
Add the coconut milk, water and yellow curry paste to a wok stir fry pan or a large pot, stir and bring to a boil, then cook over medium-high heat for 2 to 3 minutes.
Add the potatoes and carrot and cook for 10 minutes.
Finally, add the rest of the ingredients, stir and cook for another 10 minutes or until the veggies are cooked. Serve immediately.
Keep leftovers in a sealed container in the fridge for 4 to 5 days.
Use vegan yellow curry paste. We’ve seen some that are made with fish.
If you can’t find yellow curry paste, any other curry paste is okay (red, green) or even curry powder. I’ve never made this recipe using curry powder myself, so I don’t know how much you should use. Just add 1 tsp of curry powder, stir, try the curry, and add more if needed. Our curry paste was spicy, so you could add some cayenne powder as well.
Add your favorite veggies.
Any sweetener will do, or just omit it if you want.
Tamari or soy sauce can be replaced by coconut aminos or salt.
If you prefer a low-fat version of this curry, add more water or vegetable stock and less coconut milk.