One-Pot Tofu Yellow Curry
User Reviews
5
One-Pot Tofu Yellow Curry
Description
The recipe starts by sautéing sliced onion, red bell pepper, and carrots in vegetable oil until the pepper softens, releasing fresh aroma. Potatoes are added with yellow curry paste to continue the sauté, imparting the characteristic warm, earthy flavor. Coconut milk, brown sugar, salt, and red chili flakes are stirred in, producing a creamy and slightly spicy curry base.
After bringing to a boil, the curry is covered and simmered to cook the potatoes and meld flavors. Broccoli florets and cubed extra-firm tofu are added later to cook through without over-softening. The tofu absorbs the curry sauce while maintaining its shape, providing protein and texture contrast. Served over cooked white or brown rice, this dish provides a satisfying plant-based meal with a harmonious combination of rich, spicy, sweet, and savory notes.
Adjusting the amount of curry paste and chili flakes can customize the heat intensity. Sautéing the curry paste beforehand helps release fragrance and removes raw edges from the spices. The vegetables are added in order based on cooking times to ensure even doneness without mushiness. The recipe supports variations by swapping the yellow curry paste with other curry pastes to change flavor profiles.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion sliced
- 1 large red bell pepper sliced
- 2 carrot sliced
- 2 large potato about 1 pound, cut into 1-inch bite-sized pieces, or yukon or russet
- ⅓ cup yellow curry paste
- 2 coconut milk full fat, 13.5-ounce cans
- 1 tablespoon brown sugar packed
- 1 teaspoon salt
- 1 teaspoon red chili pepper flakes adjust according to your spice preference
- 2 cups broccoli bite-sized pieces
- 1 tofu extra-firm, drained, cut into bite-sized cubes, 16-ounce block
- 4-6 cups white rice cooked or brown rice
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
- Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
- Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
- Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
- Serve with the rice.
Notes
- Sauté curry paste initially to bloom flavors and eliminate raw taste.
- Adjust curry paste and chili flakes to modify spice level.
- Add vegetables sequentially by cooking time to ensure even doneness.
- Substitute yellow curry paste with green or red for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 824 kcal
% Daily Value*
| Calories | 824kcal | 41% |
| Carbohydrates | 82g | 27% |
| Protein | 21g | 42% |
| Fat | 49g | 75% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 732mg | 31% |
| Potassium | 1376mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 9918IU | 198% |
| Vitamin C | 116mg | 129% |
| Calcium | 166mg | 17% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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