Vegan Thai Yellow Curry

Thai yellow curry is one of my very favorite meals! Super simple to make and comes together pretty quick!

INGREDIENTS 

1/3 cup Thai yellow curry paste (I use and like Cock Brand)

1/2 onion, cubed

2 potatoes, washed and cubed

3 large florets of cauliflower, washed and hand ripped into small pieces

1 block firm tofu, cubed

2 carrots, sliced at an angle

1 red capsicum, sliced into strips, and then halves

.5 disk palm sugar

2 tbs soy sauce

1 can coconut cream

1 cup of veggie broth

1 tbs vegan fish sauce, optional if you have it

INSTRUCTIONS

Warm curry paste in hot pot for 2-3 minutes, until nice and fragrant.

Add can of coconut cream and veggie broth. Add soy sauce and palm sugar. Stir to incorporate everything well and cook an additional minute or two. Cook on a medium-low heat. You want a gentle simmer.

Add in the longer cooking veggies - the potatoes and cauliflower.

At this point I usually like to start my rice. I love red Thai rice with this meal, but white basmati or jasmine rice works well too! I bet some rice noodles would be incredible in this as well.

Cook for about ten minutes, covered, checking for when the potatoes START to get soft. Don’t let them get too soft or they’ll get mushy by the time the other veggies are done.

Add the rest of the veggies and cover again. Make sure at this point you stir gently so as not to crumble your tofu.

Cook for about 10-20 minutes until all the veggies are soft.

Serve up and eat!