Vegetarian Yellow Curry

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This is the best curry dish I have ever had. A Japanese roommate and I made it up in college on a dark winter night to avoid writing final papers out of the leftovers we dug up in the kitchen. The curry paste is easy to find in little cans at import stores, and you can add as little or as much spice as you want to the dish. It is both one pot and vegetarian. Serve over a big scoop of rice and garnish with peanuts, cilantro, and raisins.

Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
6 servings


  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 2 tablespoons curry paste, or more to taste

  • 1 dried red chile pepper

  • 1 medium onion, chopped

  • 1 (12 ounce) package firm tofu, drained and cubed

  • 2 small potatoes, cubed

  • 2 medium carrots, chopped

  • 2 stalks celery, chopped

  • salt and ground black pepper to taste

  • 2 (14 ounce) cans coconut milk

  • 1 cup milk, or more to taste

  • 2 medium zucchini, chopped

  • 1 (16 ounce) bag fresh spinach


  1. Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.

  2. Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.

  3. Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.

  4. Remove chile pepper before serving.

Cook's Notes:

Use light or regular coconut milk, any type of milk, and any type of curry paste.

Yellow summer squash can be used in place of zucchini.

Nutrition Facts (per serving)

455 Calories
36g Fat
27g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 455
% Daily Value *
Total Fat 36g 47%
Saturated Fat 26g 132%
Cholesterol 3mg 1%
Sodium 229mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein 13g
Vitamin C 48mg 242%
Calcium 377mg 29%
Iron 10mg 57%
Potassium 1381mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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