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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.

1. 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.

2. 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.

3. 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.

4. 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.

5. It pairs beautifully with jasmine rice or naan bread, making for a comforting and satisfying meal.

SPLASH OF TASTE

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SPLASH OF TASTE

Easy Vegetable Thai Yellow Curry

VEGETARIAN • EASY PREP

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.

bloom the curry

2. 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.

ADD & simmer

3. 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.

add & stir

4. 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.

for serving

5. It pairs beautifully with jasmine rice or naan bread, making for a comforting and satisfying meal.

serve with

SPLASH OF TASTE

READ MORE:

HOW TO MAKE Easy Vegetable Thai Yellow Curry

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