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Einfaches Gelbes Curry mit Tofu (vegan) | Bake to the roots

Easy Yellow Curry with Tofu (vegan)

  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 01:00
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: India
  • Diet: Vegan

Description

If you are into Curry dishes you will probably like this one here too: an easy Yellow Curry with Tofu. Packed with flavors and so easy to prepare!


Ingredients

Scale

some sesame oil for frying
14 oz. (400g) firm tofu, in pieces
1 tbsp. cornstarch
1 large onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 red bell pepper, diced
17.6 oz. (500g) potatoes (waxy), in pieces
1.8 oz. (50g) yellow curry paste
2 cans (14 oz./400g) coconut milk (full-fat)
1 tbsp. raw cane sugar
1 tsp. salt
1/4 tsp. cayenne pepper
some chili flakes (optional)
1 small broccoli (about 14 oz./400g), in pieces

cooked rice for serving


Instructions

1. Start by preparing the tofu. Wrap the tofu in several layers of kitchen paper, place it on a plate, and add something heavy on top – a heavy pot, for example. Leave it like that for about 10 minutes. Cut the tofu into bite-size pieces and add together with the cornstarch to a large bowl. Toss the tofu in the cornstarch to coat it evenly. Set aside.

2. Prepare the veggies by peeling and dicing/mincing the onion and garlic. Peel the carrots and slice them finely. Clean the bell pepper and cut it into bite-size pieces. Peel the potatoes and cut them into bite-size pieces as well. Clean the broccoli and cut into small florets. Set everything aside.

3. Heat up some sesame oil in a non-stick frying pan and fry the tofu until nicely browned from all sides – this takes several minutes. Remove from the heat and set aside.

4. Heat up some more sesame oil in a large dutch oven or pot. Add the onions and sauté until soft and glossy. Add the minced garlic and carrots and cook for a minute or so, then add the diced bell pepper and continue cooking – the bell pepper should get softer and have some browned spots here and there. Add the potatoes and mix in, then add the curry paste and mix well. Let the veggies cook for 2-3 minutes with the curry paste while stirring constantly – this will activate the flavors. Deglaze with the coconut milk, add the cane sugar, and season with salt, cayenne pepper, and chili flakes (optional). Bring the mixture to a boil, then reduce the heat, cover the pot with a lid and let the curry simmer for about 15 minutes. Add the browned tofu and broccoli to the dutch oven/pot and mix in. Let cook for another 10-15 minutes or until the potatoes are cooked through. Season with some more salt and pepper, if needed, and serve plain in bowls or with some cooked rice.


Notes

Enjoy cooking!

Keywords: vegan, vegetarian, curry, stew, crispy, tofu, vegetables