Yellow Thai Curry

 

Yellow Thai Curry

Not “authentic”, but really tasty whole food plant based curry!

Serves 3-4

  • 8 oz tofu cut into cubes
  • 2 tbsp liquid aminos (or tamari or soy sauce)
  • 1 onion chopped
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 2 yellow potatoes chopped
  • 1 cup carrots sliced
  • 1 bell pepper chopped
  • 1 ½ cups unsweetened plain plant milk (almond, cashew, oat, coconut, etc.)
  • 1 tbsp red curry paste
  • 2 tbsp lime juice
  • 1 tbsp ginger minced
  • 1 tbsp yellow curry powder
  • ¼ tsp coriander
  • ¼ tsp cumin
  • ¼ tsp sea salt
  • Optional cilantro, green onions, and cashews for topping

 

Directions:

  • Prepare the tofu by adding the liquid aminos and placing the cubes on a foil lined baking sheet in the toaster oven or regular oven at 350 F for about 10 minutes. Then flip the tofu over and bake for another 10 minutes.

20170514 Yellow Thai Curry

  • While the tofu is cooking, sauté the onion in a tablespoon or 2 of water in a large pot over medium high heat until soft and translucent.
  • Add in garlic, mushrooms, potatoes, carrots, bell pepper, and milk. Stir together and cook for a couple of minutes.
  • Add in the curry paste, lime juice, ginger, curry powder, coriander, cumin and sea salt.
  • Let the food continue to simmer until the potatoes are tender, but not mushy.
  • Right before serving, mix in the tofu.
  • Serve topped with cilantro, green onions, and cashews with a side of brown rice.

 

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One thought on “Yellow Thai Curry

  1. Audrey May 15, 2017 / 1:18 am

    This looks delicious!

    Like

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