Vegan Yellow Curry With Tofu
Recipe: https://recipestripper.com/recipes/d2d848be-bc82-4f82-8a1c-39f22436597b
Original source: https://print.grow.me/aHR0cHM6Ly93d3cud29ybGRvZnZlZ2FuLmNvbS93cHJtX3ByaW50L3ZlZ2FuLXllbGxvdy1jdXJyeS13aXRoLXRvZnU=

Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion sliced
- 1 large red bell pepper sliced
- 2 carrots sliced
- 2 large Yukon Gold potatoes about 1 pound, cut into 1-inch bite-sized pieces
- ⅓ cup yellow curry paste you can find this in small jars at most grocery stores and online
- 2 13.5-ounce can full-fat coconut milk
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon red chili pepper flakes adjust according to your spice preference
- 2 cups bite-sized broccoli pieces
- 1 16-ounce block extra-firm tofu, drained and cut into bite-sized cubes
- 6 cups cooked white or brown rice

Instructions
1. Heat the vegetable oil in a large pot over medium­-high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
2. Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
3. Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
4. Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
5. Serve with the rice.