Easy Vegetable Thai Yellow Curry – Vegetarian Recipe
Whether you’re a long-time vegetarian or simply looking to add more plant-based meals to your diet, this Vegetarian Thai Yellow Curry Recipe is a perfect choice. It’s a delightful blend of aromatic spices and hearty vegetables, offering a burst of flavor in every bite. Not only is it delicious, but this curry is also incredibly nourishing and satisfying, making it a meal you’ll come back to time and again.
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With 40 years of vegetarian cooking and self-training in the kitchen, I’ve learned a thing or two about making mouth-watering dishes that suit everyone. This Thai yellow curry is a prime example. It’s born from my journey of transforming simple veggies into something spectacular. Whether you’re a meat lover, vegan, or somewhere in between, my recipes aim to please, and this curry is no exception. I’m excited to share this flavor-packed favorite with you!
Why You Will Love Making Vegetarian Thai Yellow Curry
If you’ve ever wondered why this curry should be your next go-to meal, let me tell you, it’s a game-changer. Here’s why:
- Simple Ingredients, Big Flavor: With everyday ingredients like sweet potatoes and cauliflower, this dish transforms the ordinary into something truly extraordinary.
- Versatility at Its Best: Whether you’re vegan, gluten-free, or just a curry enthusiast, this recipe is adaptable to fit your dietary needs.
- Quick and Easy: Perfect for those busy weeknights, this curry comes together in a snap, without compromising on taste.
- A Healthy Choice: Packed with vegetables and aromatic spices, it’s as nutritious as it is delicious.
- Leftovers Taste Even Better: The flavors deepen and meld beautifully overnight, making this curry a great option for meal prep.
- Impress Your Guests: Its vibrant colors and tantalizing aroma are sure to wow anyone at your dining table.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegetarian Thai Yellow Curry with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating this delightful vegetarian Thai yellow curry is a breeze. Let me walk you through the process:
Cooking the Base
Begin by heating coconut oil in a Dutch oven or a large pot. Add in the red onion, ginger, and diced garlic cloves, cooking them until they release their aroma and flavor. Then, stir in the yellow curry paste, letting it sauté for a few minutes. This step is crucial as it brings out the rich flavors of the curry paste.
Adding the Veggies
Next, add the sliced red bell pepper, sweet potato cubes, and cauliflower florets into the pot. Cover these with the vegetable stock and let everything simmer. You’ll want to cook this for about 20 minutes, or until the sweet potato softens.
The Final Touch
For the final step, add the snow peas and drained chickpeas to your simmering pot. Then, pour in the coconut milk and sprinkle in the basil leaves. Give the curry a good stir, allowing it to simmer a bit more.
Serving It Up
Once everything is perfectly cooked and the aroma is too tempting to resist, it’s time to serve. Dish out this vibrant curry with an optional sprinkle of red pepper flakes and some extra Thai basil leaves or fresh coriander (cilantro) for garnish. It pairs beautifully with jasmine rice or naan bread, making for a comforting and satisfying meal.
Recipe Notes and Expert Tips
Let’s dive into some helpful tips and tricks to elevate your vegetarian Thai yellow curry:
- Spice It Up (or down): If you’re a fan of heat, don’t hesitate to add extra curry paste or some fresh chilies. If you like it less spicy, reduce the amount of curry paste or use a mild version.
- Seasoning: You can add soy sauce or tamari instead of salt for some extra umamai flavor.
- Oil: While coconut oil is ideal for flavor, feel free to substitute another healthy oil like olive oil, if that’s what you have on hand.
- Other Veggies: Feel free to swap in or add other veggies you love or have on hand. Bell peppers, broccoli, spinach, green beans, zucchini, or eggplant are great options. This recipe is a great way to clear out the fridge!
- Full Fat for Creaminess: Using full-fat coconut milk will give your curry a rich and creamy texture. It’s worth the indulgence!
- Shake the Can: Always shake the can of coconut milk before opening to mix the cream and liquid evenly.
- Protein Options: For an extra protein punch, consider adding extra firm tofu or tempeh. Just make sure they’re cooked or fried beforehand for the best texture.
- Chickpea Substitutes: Chickpeas are a great addition to make the curry more filling, but you could also use lentils or other canned beans.
- Lime: For an extra burst of flavor, a bit of lime zest or a squeeze of lime juice can bring a zingy freshness to your curry, balancing the rich flavors.
- Can I make this curry ahead of time? Yes, this curry actually tastes better the next day as the flavors have more time to meld together. Just store it in the refrigerator and reheat when you’re ready to serve.
- How can I thicken the curry if it’s too runny? If your curry is too thin, let it simmer uncovered for a few minutes to reduce. Alternatively, you can mix a small amount of cornstarch with water and stir it into the curry to thicken it.
How to Store Leftover Vegetarian Thai Yellow Curry
Got leftovers? Great! This curry is even better the next day. Here’s how to store it properly:
- Cool & Airtight: Allow the curry to cool to room temperature before storing it. Then, transfer the curry to an airtight container. This keeps the flavors intact and prevents the curry from absorbing any odors from the fridge.
- Refrigerator: The curry can be stored in the refrigerator for up to 3-4 days. The flavors will continue to develop and meld together, making your next meal even more delicious.
- Freezing: If you want to keep it longer, this curry freezes beautifully. Just portion it out into freezer-safe containers, and it can last for up to a month. Thaw it in the refrigerator overnight before reheating.
What to Serve with Vegetarian Thai Yellow Curry
When it comes to serving up this delicious curry, the right accompaniments can make all the difference:
The Perfect Base
Jasmine rice is a classic go-to for a reason; its subtle sweetness and enticing aroma perfectly complement the rich flavors of the curry. If you’re leaning towards something healthier, brown rice is a great alternative. For a fun twist, try serving your curry over cilantro lime rice or even rice noodles.
Bread on the Side
There’s nothing quite like a warm, fluffy naan bread to scoop up the curry. Its soft texture makes it a delightful side. Alternatively, roti or chapati can be great choices too, especially if you’re looking for something a bit more substantial and hearty.
Additional Sides
Consider a light, crisp salad with a tangy dressing or an Easy Indian Onion Salad to balance out the richness of the curry. It’s refreshing and helps cleanse the palate. For something a bit zesty, pickled vegetables like cucumbers or carrots can add a pleasant acidity and crunch, enhancing the overall dining experience.
More Easy Curry Recipes You Will Love
- Homemade Thai Red Curry Paste
- Vegan Thai Coconut Curry Soup
- Best Thai Red Curry Recipe
- Vegetable Bhuna Recipe
- Paneer Jalfrezi Recipe
Easy Vegetable Thai Yellow Curry – Vegetarian Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 red onion chopped
- 1 tablespoon ginger root minced
- 1 garlic clove minced
- 3 tablespoon yellow curry paste
- 1 red bell pepper sliced thinly, seeded and veins removed
- 1 sweet potato diced
- 1 cup cauliflower florets
- 3 cups vegetable broth
- 1 cup snow peas
- 1 cup chickpeas washed and drained
- 1 cup coconut milk
- 1 cup basil leaves
- To serve: red pepper flakes basil leaves
Instructions
- In a Dutch oven or heavy pot, add the coconut oil and, add red onion, ginger, and garlic. Add the curry paste and mix well; cook for a couple of minutes.2 tablespoons coconut oil, 1 red onion, 1 tablespoon ginger root, 1 garlic clove, 3 tablespoon yellow curry paste
- Add the pepper, sweet potato, cauliflower, and broth, and cook for 20 minutes or until the sweet potato is soft.1 red bell pepper, 1 sweet potato, 1 cup cauliflower florets, 3 cups vegetable broth
- Add the peas and chickpeas and mix well. Add the coconut milk and basil leaves, mix well, simmer for an additional 5 – 7 minutes, and serve with optional red pepper flakes and basil leaves.1 cup snow peas, 1 cup chickpeas, 1 cup coconut milk, 1 cup basil leaves, To serve: red pepper flakes
Notes
- Spice It Up (or down): If you’re a fan of heat, don’t hesitate to add extra curry paste or some fresh chilies. If you like it less spicy, reduce the amount of curry paste or use a mild version.
- Seasoning: You can add soy sauce or tamari instead of salt for some extra umamai flavor.
- Oil: While coconut oil is ideal for flavor, feel free to substitute another healthy oil like olive oil, if that’s what you have on hand.
- Other Veggies: Feel free to swap in or add other veggies you love or have on hand. Bell peppers, broccoli, spinach, green beans, zucchini, or eggplant are great options. This recipe is a great way to clear out the fridge!
- Full Fat for Creaminess: Using full-fat coconut milk will give your curry a rich and creamy texture. It’s worth the indulgence!
- Shake the Can: Always shake the can of coconut milk before opening to mix the cream and liquid evenly.
- Protein Options: For an extra protein punch, consider adding extra firm tofu or tempeh. Just make sure they’re cooked or fried beforehand for the best texture.
- Chickpea Substitutes: Chickpeas are a great addition to make the curry more filling, but you could also use lentils or other canned beans.
- Lime: For an extra burst of flavor, a bit of lime zest or a squeeze of lime juice can bring a zingy freshness to your curry, balancing the rich flavors.
- Can I make this curry ahead of time? Yes, this curry actually tastes better the next day as the flavors have more time to meld together. Just store it in the refrigerator and reheat when you’re ready to serve.
- How can I thicken the curry if it’s too runny? If your curry is too thin, let it simmer uncovered for a few minutes to reduce. Alternatively, you can mix a small amount of cornstarch with water and stir it into the curry to thicken it.
How to Store Leftover Vegetarian Thai Yellow Curry
- Cool & Airtight: Allow the curry to cool to room temperature before storing it. Then, transfer the curry to an airtight container. This keeps the flavors intact and prevents the curry from absorbing any odors from the fridge.
- Refrigerator: The curry can be stored in the refrigerator for up to 3-4 days. The flavors will continue to develop and meld together, making your next meal even more delicious.
- Freezing: If you want to keep it longer, this curry freezes beautifully. Just portion it out into freezer-safe containers, and it can last for up to a month. Thaw it in the refrigerator overnight before reheating.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
