This creamy yellow curry is easily the best take out style curry you’ve had. It is quick, easy and perfect to use any of those vegetables you need to use up. This recipe is a favorite in our home. It is always our go to for a quick and flavor packed dish to eat with rice.
This is a vegan yellow curry that tastes rich, decadent and luxurious. It is inspired from a Singaporean style of yellow curry which uniquely has influences from both South Asia and East Asia making it all that extra flavorful. Hearty potatoes and tender tofu stewed in an aromatic broth; seasoned with curry leaves, garlic, ginger and turmeric; it packs so much flavor and is an absolute keeper! I can’t wait for you to try it.
How to make the best vegan yellow curry
We’ll first prep our tofu. I recommend using extra firm tofu for this recipe. Remove it from the package, rinse it well and squeeze out water from it by gently pressing the block. Wrap them in a towel or a thick layer of paper towels and place a heavy pan or object on it to press the tofu block. Let is rest for 20 minutes so all the water is completely drained out. Next, cube into pieces and they’re to cook with.
Place the potatoes in a large pot of well salted water. Bring this to a boil over high heat. Once it’s boiling, reduce the heat to medium and simmer for 15-20 minutes until potatoes are fork tender. Drain and allow the potatoes to cool down. Peel them and they’re ready to cook with!
Using a food processor mince together garlic, ginger, chillies, turmeric powder and curry leaves. It should be minced, not a smooth paste. Using the ‘pulse’ setting is ideal. This is the powerfully tasty base for our curry!
Next we’ll warm up coconut milk along with some water, a couple of bay leaves and salt in a large soup pot. Stir in the aromatic mixture we just made into this and mix thoroughly so it’s completely blended together. Turn heat on and set it to medium. Once it starts simmering slightly, add the sliced onions and cook for about 15 minutes. Yes the onions are not sauteed, but go in as is. The creamy texture this softened onions add is amazing.
Once the onions have softened and the rawness of the aromatics have cooked out, next, add the yellow curry powder and mix until it’s blended completely. Then add fried tofu and continue simmering over medium heat for another 20 minutes. Stir every few minutes. Crumble in chunks of boiled potatoes, followed by fresh cilantro and green onions. Stir everything together.
The potatoes will help create a thick stew like consistency once its stirred and releases its starches. Add additional water if necessary to the right thickness. Simmer this for another 10 minutes, and serve with piping hot jasmine or basmati rice.
I also made a really quick fried rice to go with the yellow curry!
Quick fried rice recipe
Cook regular long grained white rice 1 cup rice : 2 cups water. Once cooked, transfer to a large plate or tray, spread it around and let it cool. Heat a tsp of oil in a pan, add some peas, carrots and a pinch of salt. Cook for 5 minutes, and then add 1 tbsp soy sauce, 1 tbsp vinegar, and a handful of green onions. Next, add in the cooked rice and toss everything together over high heat for a few minutes and it’s done!
If you like this recipe, please leave a comment or feedback, I’d truly appreciate that! Also please remember to find me on pinterest and instagram @supriyaramankitchen