Step 1

Prepare ingredients, dice garlic and ginger, slice vegetables into similar bite-sized pieces, and dice tofu into cubes

Step 2

Sauté onion in olive oil and once translucent add the ginger and garlic. Add the curry paste and sauté for a few minutes until lovely and fragrant

Step 3

Add 1 cup of the vegetable stock along with the coconut milk, stir through. Place the lid on and bring to a boil

Step 4

Add potatoes and carrots, season with salt and optional chili flakes. Place lid on and allow to simmer on medium-high heat until vegetables are almost cooked through (in about 8 to 10 mintues). If the broth has reduced too much or is too thick, add the second cup of vegetable stock

Step 5

Add zucchini and tofu and cook for 2 minutes. Tear in the basil leaves, serve with white jasmine rice with a squeeze of lime and enjoy your vegan Thai Yellow Curry