5.0
(1)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Press the tofu to remove excess moisture, then cut into small cubes. Heat a small amount of oil in a non-stick skillet over medium heat. Sauté the tofu cubes, turning occasionally, until they’re crisp.
Step 2
Pour a quarter of the coconut milk into a large wok or pot. Allow the milk to reduce, stirring occasionally. When you notice the oil beginning to separate from the milk, proceed to the next step.
Step 3
Add the yellow curry paste to the reduced coconut milk. Cook and stir until the mixture becomes aromatic.
Step 4
Add the remaining coconut milk, palm sugar, salt, potatoes, carrots, and onions. Reduce the heat to low and let the curry gently simmer for about 8 minutes, or until the vegetables and potatoes are tender.
Step 5
Add the fried tofu, stir to combine, and then remove from the heat. Serve immediately with rice. Enjoy!
Your folders
delishknowledge.com
25 minutes
Your folders
vegancocotte.com
4.7
(28)
35 minutes
Your folders
cookingwithayeh.com
5.0
(4)
20 minutes
Your folders
sixhungryfeet.com
5.0
(17)
30 minutes
Your folders
cookingwithayeh.com
Your folders
rasamalaysia.com
4.6
(19)
10 minutes
Your folders
tastesbetterfromscratch.com
5.0
(32)
40 minutes
Your folders
worldofvegan.com
5.0
(20)
30 minutes
Your folders
worldofvegan.com
Your folders
ourplantbasedworld.com
5.0
(19)
25 minutes
Your folders
homecookedroots.com
5.0
(1)
25 minutes
Your folders
connoisseurusveg.com
5.0
(5)
30 minutes
Your folders
vegrecipesofindia.com
5.0
(17)
25 minutes
Your folders
gourmettraveller.com.au
Your folders
jamieoliver.com
Your folders
chelseasmessyapron.com
4.9
(18)
25 minutes
Your folders
en.wikipedia.org
Your folders
taste.com.au
5.0
(4)
15 minutes
Your folders
mydarlingvegan.com
5.0
(1)
20 minutes