• Skip to primary navigation
  • Skip to main content
  • Portfolio
  • Services
  • Recipes
  • About Me
  • Contact
  • Terms and Conditions

Encore & More logo

menu icon
go to homepage
  • Portfolio
  • Services
  • Recipes
  • About Me
  • Contact
  • Terms and Conditions
  • Connect

    • Instagram
  • search icon
    Homepage link
    • Portfolio
    • Services
    • Recipes
    • About Me
    • Contact
    • Terms and Conditions
  • Connect

    • Instagram
  • ×
    Home » Main Dishes

    Published: Aug 22, 2021 · Modified: May 16, 2023 by Yvonne

    Vegan Thai Yellow Vegetable Curry

    Jump to Recipe Print Recipe

    This vegan Thai yellow vegetable curry delivers intense flavor and is made of good-for-you ingredients. The best part? The vibrant dish does without the addition of curry paste.

    vegan Thai yellow vegetable curry in black bowls with chopsticks on turquoise background.

    Looking for a flavorful and hearty vegetarian meal packed with all the flavor? Look no further than this delicious yellow vegetable curry. I created this vegan version of the yellow curry without adding store-bought curry paste.

    Instead, the healthy vegetable curry uses spices you have at home to create a fragrant dish. With a rich and creamy coconut milk base, it is perfect when served over rice or salad on the side.

    Jump to recipe
    • What is Thai yellow curry?
    • Is yellow curry healthy for you?
    • Why you’ll love this recipe
    • Ingredient notes
    • Tips & substitutions
    • How to make Thai yellow vegetable curry
    • Expert tip
    • What to serve with yellow vegetable curry
    • Recipe FAQs
    • More flavorful curry recipes
    • ???? Recipe

    What is Thai yellow curry?

    Thai yellow curry is a type of Thai curry that is usually made with a spicy and aromatic yellow curry paste. A yellow curry paste typically includes turmeric, coriander, cumin, chili, ginger, and garlic.

    The paste is then simmered with coconut milk and vegetables, such as cauliflower, potatoes, zucchini, and bell peppers. In addition, non-vegan versions of the curry often contain a protein such as chicken, fish, or shrimp.

    Yellow curry is milder in flavor and less spicy compared to other Thai curries, such as green or red curry.

    Is yellow curry healthy for you?

    This vegan Thai yellow vegetable curry is packed with a variety of nutrients. Vegetables are low-carb but flavorful ingredients with different vitamins and minerals. Moreover, yellow curry paste contains several spices that have potential health benefits. For example, turmeric holds a compound called curcumin, which has antioxidant and anti-inflammatory properties.

    Other spices used in this yellow curry, such as cumin and coriander, have been shown to have digestive benefits, such as reducing bloating and improving gut health.

    vegan Thai yellow vegetable curry in black bowls with chopsticks on turquoise background.

    Why you’ll love this recipe

    • bold flavors
    • creamy texture
    • good-for-you ingredients
    • naturally plant-based
    • one-pot-recipe
    • ready in 35 minutes

    Looking for more plant-based curries? Try this butternut squash curry, perfect when made in fall.

    Ingredient notes

    ingredients for yellow mixed vegetable curry with labels.
    • Vegetables – Use fresh vegetables for the best flavor and texture. You can use other vegetables such as carrots, potatoes, or green beans in addition to the cauliflower, zucchini, and bell pepper.
    • Ginger – I always use fresh ginger root for the best flavor. You can peel it using a spoon or a vegetable peeler, then grate it finely using a grater.
    • Yellow curry powder – Curry is a blend of spices that usually includes turmeric, coriander, ginger, and cumin. You can find it at most grocery stores or make your own by mixing the spices.
    • Turmeric – The bright yellow spice adds color and flavor to the curry. You can use fresh turmeric root, but it can be hard to find. I mostly use ground turmeric powder, which is more readily available in grocery stores.
    • Cumin – To add even more depth of flavor, add ground cumin. As it is a potent spice, be mindful of how much you add. Too much can overpower the dish.
    • Coconut milk – Look for unsweetened coconut milk in a can. You can use full-fat or light coconut milk, depending on your preference.

    Tips & substitutions

    This Thai yellow vegetable curry is so versatile and easy to prepare. Here are some tips and variations for this recipe:

    • Use different vegetables – You can use a variety of vegetables in this curry, such as sweet potatoes, butternut squash, green beans, or peas. Just make sure to adjust the cooking time accordingly, depending on the vegetable.
    • Adjust the spice level – This recipe is made without chili. But if you are on the hot side like me when it comes to food, add some fresh or dried chili to fire things up.
    • Not the desired consistency? – Sift in one teaspoon of potato or cornstarch and stir well to thicken it. If it is too thick, add more coconut milk to thin it to the consistency of your liking.
    • Meal-prep favorite – Make a big batch of this flavorful yellow curry and divide it into airtight containers to store in the fridge or freezer. And just like that, you have some nourishing and balanced meals warmed in minutes.
    • Let it rest – After cooking, let the curry rest for 5-10 minutes before serving it. This allows the flavors to meld together and the sauce to thicken slightly.

    How to make Thai yellow vegetable curry

    Step 1: Wash the cauliflower, bell pepper, and zucchini, and chop them into bite-sized chunks. Peel the onion, garlic, and ginger. Dice the onion, mince the garlic, and grate the ginger.

    roasting onion, garlic and spices for yellow curry paste in pot.

    Step 2: Heat the coconut oil in a large pot or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Then, add the minced garlic, grated ginger, and spices. Sauté for an additional minute, stirring frequently.

    base for yellow vegetable curry with coconut milk in pot.

    Step 3: Now, pour the coconut milk in, stir to combine, and bring to a light simmer.

    cauliflower florets simmering in spices and coconut milk for creamy vegetable curry.

    Step 4: Add the cauliflower and stir well to coat. Then, turn down the heat to medium, put on a lid, and cook for 10 minutes.

    zucchini, bell pepper and cauliflower cooking in pot with Thai curry spices and coconut milk.

    Step 5: Stir in the zucchini and bell pepper and let simmer for another 10 minutes until the vegetables are tender. Season the curry with salt and pepper to taste, let rest, and serve.

    vegan yellow curry in black bowl with chopsticks on turquoise background.

    Expert tip

    Just before serving, add a splash of lime juice to balance the flavors and add a tangy kick to your curry. The lime juice helps to enhance the sweetness of the coconut milk and the spiciness of the curry paste.

    What to serve with yellow vegetable curry

    This fragrant vegan yellow curry can be served as is or with other flavorful side dishes. Here are my suggestions:

    • Rice – Rice is a classic accompaniment to curry and the perfect way to soak up all the delicious sauce. You can serve the curry over white or brown rice. Or try jasmine rice for a flavorful touch.
    • Crunchy addition – Add a crispy side dish with baked naan or these homemade baked pita chips to balance the creaminess of the curry.
    • Salad – A fresh, crunchy salad like this 5-minute Asian cucumber salad is a great way to balance out the richness of the curry. 
    • Chutney or sauce: Serve the curry with a tangy chutney or this mango hot sauce. It is a great way to add some extra flavor to your meal.

    Recipe FAQs

    What is the yellow in yellow curry?

    The yellow color in yellow curry comes from the curry and turmeric powder used in the recipe. Turmeric is a bright yellow spice commonly used in Indian and Southeast Asian cuisines. It has a slightly bitter, earthy flavor and is often used to add color and flavor to curries, soups, and rice dishes.

    In addition to its culinary uses, turmeric has been used for for its anti-inflammatory and antioxidant properties. The yellow color of turmeric comes from a compound called curcumin, which is known for its vibrant yellow hue.

    What is the difference between yellow curry and Indian curry?

    Yellow curry and Indian curry are different types of curries when looking at their ingredients and flavors.

    Yellow curry is a Thai curry that is typically milder and sweeter than Indian curry. It is made with a blend of spices such as turmeric, cumin, and coriander, along with coconut milk and vegetables. A protein such as chicken or tofu can also be added to the curry.

    Indian curry, on the other hand, encompasses a wide range of curries that vary depending on the region and ingredients used. They often feature a blend of aromatic spices such as cumin, coriander, and garam masala, along with tomatoes, onions, and garlic. Indian curries can be vegetarian or include a variety of meats such as chicken, lamb, or beef.

    Can I use coconut cream instead of coconut milk?

    If you use coconut cream, you may want to dilute it with water or vegetable broth, as it is thicker than coconut milk. You can also adjust the amount of coconut cream you use depending on how creamy you want the curry.

    Note that coconut cream can change the flavor of the curry slightly, as the higher fat content can mute some of the other flavors.

    How long does this curry keep?

    This vegan yellow curry is perfect for meal prep. Divide it into airtight containers and store it in the fridge for up to 5 days. Want to keep it for longer? Store it in the freezer for up to 3 months.

    To thaw the curry, place it in the refrigerator overnight or defrost it in your microwave. Then, you can reheat the curry on the stovetop or in the microwave.

    More flavorful curry recipes

    • butternut squash curry in soup bowl with vintage spoon on grey backdrop with props.
      Butternut Squash and Chickpea Curry
    • creamy curry in soup bowl on vintage plate.
      Creamy Indian Coconut Chicken Curry
    • carrot soup with curry and coconut milk in blue bowls with props.
      Curried Carrot Ginger Soup (With Coconut Milk)
    • Spicy Curry Turmeric Popcorn
      Spicy Curry Turmeric Popcorn

    ???? Recipe

    healthy vegetable curry on black bowl with chopsticks on turquoise background.

    Vegan Thai Yellow Vegetable Curry

    Yvonne
    This vegan Thai yellow vegetable curry delivers intense flavor and is made of good-for-you ingredients. The best part? The vibrant dish does without the addition of curry paste.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Thai, Vegan
    Servings 4
    Calories 430 kcal

    Ingredients
      

    • 500 g cauliflower florets (5 cups)
    • 1 yellow bell pepper
    • 1 zucchini
    • 1 medium yellow onion
    • 2 garlic cloves
    • 1 tablespoon grated fresh ginger
    • 2 tablespoon coconut oil
    • 2 tablespoon yellow curry powder
    • 1 teaspoon ground turmeric
    • ½ teaspoon ground cumin
    • 500 ml coconut milk (17 oz)
    • salt and pepper to taste

    To serve:

    • jasmine rice, brown or white rice
    • cilantro, Thai basil or parsley
    • splash of lime juice

    Instructions
     

    • Wash the cauliflower, bell pepper, and zucchini, and chop them into bite-sized chunks. Peel the onion, garlic, and ginger. Dice the onion, mince the garlic, and grate the ginger.
    • Heat the coconut oil in a large pot or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Then, add the minced garlic, grated ginger, and spices. Sauté for an additional minute, stirring frequently.
    • Now, pour the coconut milk in, stir to combine, and bring to a light simmer.
    • Add the cauliflower and stir well to coat. Then, turn down the heat to medium, put on a lid, and cook for 10 minutes.
    • Stir in the zucchini and bell pepper and let simmer for another 10 minutes until the vegetables are tender. Season the curry with salt and pepper to taste, let rest, and serve.

    Notes

    • Use different vegetables – You can use a variety of vegetables in this curry, such as sweet potatoes, butternut squash, green beans, or peas. Just make sure to adjust the cooking time accordingly, depending on the vegetable.
    • Not the desired consistency? – Sift in one teaspoon of potato or cornstarch and stir well to thicken it. If it is too thick, add more coconut milk to thin it to the consistency of your liking.
    • Let it rest – After cooking, let the curry rest for 5-10 minutes before serving it. This allows the flavors to meld together and the sauce to thicken slightly.

    Nutrition

    Serving: 1servingCalories: 430kcalCarbohydrates: 23.9gProtein: 7.3gFat: 38gSaturated Fat: 32.9gSodium: 66mgPotassium: 1028mgFiber: 8.9gSugar: 11gCalcium: 87mgIron: 5mg
    Tried this recipe?Mention @encore_more or tag #encoremore on Instagram!

    Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.

    More Main Dish Recipes

    • roasted pumpkin pasta sauce in beige bowls with vintage fork on beige marble background.
      Roasted Pumpkin Pasta Sauce
    • chicken kabobs with red onion on parchment paper with rosemary garnish.
      Air Fryer Baked Chicken Skewers
    • cherry tomato pasta with basil in beige bowl with vintage fork and props.
      Oven Roasted Cherry Tomato Pasta
    • easy easter charcuterie board placed on grey background with props and spring flowers.
      Easy Easter Charcuterie Board

    Reader Interactions

    Comments

      4.80 from 5 votes (4 ratings without comment)

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Roger Joell Ramirez says

      September 11, 2023 at 2:35 pm

      5 stars
      Thank you

      Reply
      • Yvonne says

        September 13, 2023 at 11:15 am

        You are very welcome! So happy you like the recipe.

        Reply

    Footer

    ↑ back to top

    Contact

    Get in touch

    About Me

    Portfolio

    Services

    Imprint

    Privacy Policy

    Disclaimer

    Cookie Policy (EU)

    Accessibility

    Copyright © 2025 Encore & More. All rights reserved.

    Manage Cookie Consent
    We use cookies to optimize our website and our service.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.