This one-pot tofu yellow curry recipe is creamy, comforting, and satisfying with tofu, potato, carrot, broccoli, bell pepper, and onion. A delicious, nutritious, 45-minute weeknight dinner!
2large yukon or russet potatoesabout 1 pound, cut into 1-inch bite-sized pieces
⅓cupof yellow curry paste
213.5-ounce cans of full-fat coconut milk
1tablespoonof packed brown sugar
1teaspoonof salt
1teaspoonof red chili pepper flakesadjust according to your spice preference
2cupsof bite-sized broccoli pieces
116-ounce block of extra-firm tofu, drained and cut into bite-sized cubes
4-6cupsof cooked white or brown rice
Instructions
Heat the vegetable oil in a large pot over mediumhigh 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.
Video
Notes
If you’d like to have firmer tofu, you can sauté it in 1 tablespoon of canola oil for 3 to 4 minutes before adding it in step 4. We hope you enjoy this delicious restaurant-worthy meal at home!