Vegetarian Yellow Curry

This vegetarian yellow curry with tofu, vegetables, and spinach is an easy one-pot dish that's perfect for cold winter nights.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 455 Calories

Ingredients

• 2 tablespoons olive oil
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 (14 ounce) cans coconut milk
• 1 dried red chile pepper
• 2 tablespoons curry paste, or more to taste
• 1 (12 ounce) package firm tofu, drained and cubed
• 2 small potatoes, cubed
• 2 medium carrots, chopped
• 1 cup milk, or more to taste
• 2 medium zucchini, chopped
• 1 (16 ounce) bag fresh spinach

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Remove chile pepper before serving.