Vegan Thai Yellow Curry

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons Thai yellow curry paste (check that it’s vegan)
1 can (14 oz) coconut milk
1 cup vegetable broth
1 medium potato, diced
1 medium carrot, sliced
1 small zucchini, sliced
1/2 cup green beans, trimmed
1/2 cup cauliflower florets
1 bell pepper (any color), sliced
1 cup chickpeas (cooked or canned, drained)
1-2 tablespoons soy sauce or tamari (for gluten-free)
1 teaspoon maple syrup or coconut sugar (optional)
Fresh cilantro or Thai basil (for garnish)
Lime wedges (for serving)

Instructions

1. Sauté Aromatics

Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until it becomes translucent.
Add garlic and ginger, cooking for another minute until fragrant.

2. Add Curry Paste

Stir in the yellow curry paste, cooking for 2-3 minutes to enhance its flavors.

3. Add Liquid Ingredients

Pour in coconut milk and vegetable broth, stirring to blend with the curry paste. Bring the mixture to a simmer.

4. Add Root Vegetables

Add diced potatoes and sliced carrots. Cover and simmer for 10 minutes until they start to soften.

5. Add Remaining Vegetables

Add zucchini, green beans, cauliflower, and bell pepper. Cover and let simmer for an additional 10-15 minutes, or until all vegetables are tender.

6. Season and Finish

Stir in the chickpeas, soy sauce, and a bit of maple syrup or coconut sugar for balance, if desired. Adjust seasoning to taste.

7. Serve and Garnish

Ladle the yellow curry into bowls and garnish with fresh cilantro or Thai basil. Serve with lime wedges for added brightness.

Serving Suggestions

Serve this curry over steamed jasmine or brown rice.
For extra protein, add tofu cubes or tempeh for a heartier meal.

Tips

Spice Level: Yellow curry is typically mild, but if you like it spicier, add a pinch of red pepper flakes or a sliced chili pepper.
Creamier Curry: For a richer taste, add a little more coconut milk.
Storage: This curry stores well for 2-3 days in the fridge and tastes even better as the flavors meld.

This Vegan Thai Yellow Curry is warm, comforting, and full of deliciously spiced coconut flavors! With a combination of creamy coconut, hearty vegetables, and aromatic curry paste, it’s a cozy meal you’ll love to make on repeat.