Thai yellow curry with vegetables

This recipe is one to keep. I've never made my own Thai curry, but I had most of the ingredients on-hand and it was easy and delicious. However, I chose to use about a billion different vegetables, so it took me a while to chop and cook all of them. Here is the basic breakdown:

Pre-chop potatoes, carrots, and a red pepper into small cubes.

Chop onion and saute for about 5 minutes at medium heat in a large stock pot/dutch oven. Reduce heat and add chopped garlic, zucchini, and mushrooms.

Meanwhile, make the curry paste in a food processor. Add to the vegetables and cook for 2 minutes, then add the can of coconut sauce.

Add the pre-chopped vegetables and enough water to cover them. I cooked this for about 30 minutes, until the potatoes were soft, and uncovered so the sauce would cook down. Near the end, I added the cubed tofu and at the very end, a chopped up tomato and cilantro.

Served in a large bowl, topped with jasmine rice.