Name: Vegetarian Yellow Curry
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Garlic, minced - 2 cloves; Curry paste, or more to taste - 2 tablespoons; Dried red chile pepper - 1; Onion, chopped - 1 medium; Firm tofu, drained and cubed - 1 (12 ounce) package; Potatoes, cubed - 2 small; Carrots, chopped - 2 medium; Celery, chopped - 2 stalks; Salt and ground black pepper to taste - 2 stalks; Coconut milk - 2 (14 ounce) cans; Milk, or more to taste - 1 cup; Zucchini, chopped - 2 medium; Fresh spinach - 1 (16 ounce) bag

Ingredients for - Vegetarian Yellow Curry

1. Olive oil 2 tablespoons

2. Garlic, minced 2 cloves

3. Curry paste, or more to taste 2 tablespoons

4. Dried red chile pepper 1

5. Onion, chopped 1 medium

6. Firm tofu, drained and cubed 1 (12 ounce) package

7. Potatoes, cubed 2 small

8. Carrots, chopped 2 medium

9. Celery, chopped 2 stalks

10. Salt and ground black pepper to taste 2 stalks

11. Coconut milk 2 (14 ounce) cans

12. Milk, or more to taste 1 cup

13. Zucchini, chopped 2 medium

14. Fresh spinach 1 (16 ounce) bag

How to cook deliciously - Vegetarian Yellow Curry

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Remove chile pepper before serving.