This Quick Yellow Vegetable Curry (Without Curry Paste) brings some intense flavour to the table. The best part? This vibrant dish does without the addition of curry paste.
Quick Yellow Vegetable Curry (Without Curry Paste)
I'm in a curry mood lately and making curries left and right to satisfy my cravings. When I had no curry paste left at home one day to make a curry, I freaked out. It sounds a little dramatic, but I was craving a comforting bowl of delicious curry bad. It was too late to buy some at the supermarket, so I freaked out. Freaking out turned into desperation. And my cravings didn't go away either.
So I raided my spice rack and whipped up a vegan curry recipe that comes with all the flavour and is ready in a little over half an hour. Are you intrigued? Read on.
The base of this vegetable coconut curry is cauliflower, zucchini and yellow bell pepper. With the addition of fresh onion, garlic and ginger, you are set for a nourishing combination. But now comes the best part. I made this curry without the use of yellow curry paste. How? The use of a few flavourful spices roasted in oil first is enough to make this as delicious as it gets.
Scroll down for some tips and the full recipe to make yourself a comforting vegan dish, perfect for meal prep.
How to make this easy vegan curry
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Prepare the vegetables: Wash and cut the cauliflower into florets. Dice the zucchini and yellow bell pepper. Peel and roughly chop the onion, and grate the garlic and ginger.
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Roast the spices: Heat the olive oil in a large pot or wok on medium heat. Add the onion and roast for about a minute. Put in the grated ginger and garlic with the yellow curry, turmeric, cumin and cinnamon powder.
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Add coconut milk: Pour in the coconut milk and scrape the coconut cream out of the can. Bring to a light boil.
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Add the vegetables: Put in the cauliflower florets first and let them cook for about 10 minutes. Add the zucchini and bell pepper, put a lid on and cook for another 15 minutes until the vegetables are tender.
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Serve and enjoy: Top the yellow vegetable curry with some cilantro or parsley and serve with a side of rice or naan. To keep it healthy, opt for brown rice and whole wheat naan.
Tips and variations for this quick yellow vegetable curry
This quick yellow veggie curry is so versatile and easy to prepare. Here are some tips and variations for this recipe:
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Use other vegetables to make this dish. Swap out the cauliflower for broccoli or add carrots, snap peas and other crunchy produce to change it up. The cooking time and when you add the vegetables vary depending on which variety you use. The firmer the vegetable is in its raw state, the earlier you add it and the longer it needs to be cooked.
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Roast the onions, ginger, garlic and spices in coconut oil. Then add the coconut milk and vegetables. This process wakes up the dried curry, turmeric and cumin and cinnamon while roasting, intensifying their flavour.
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This recipe is made without heat. But if you are on the hot side like me when it comes to food, add some fresh or dried chilli to fire things up.
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Not the right 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.
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This is also a perfect meal-prep dish. Make it on Sunday and divide it into airtight containers. And just like that, you have some nourishing and balanced meals ready for the week.
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This yellow vegetable curry is delicious served with jasmine rice or naan bread.
How long does this curry keep?
This vegan yellow curry is perfect for meal prep. Keep it in an airtight container and store it in the fridge for up to 5 days. Want to meal prep more? Freeze the curry and store it in the freezer for up to 3 months.
Craving more recipes using curry?
Try these dishes which use yellow curry powder in different ways:
Quick Yellow Vegetable Curry (Without Curry Paste
Ingredients
- 500 g cauliflower florets (5 cups)
- 1 yellow bell pepper
- 1 zucchini
- 1 yellow onion
- 2 garlic cloves
- thumb piece ginger
- 2 tablespoon coconut oil
- 2 tablespoon yellow curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon powder
- 500 ml coconut milk (17 oz)
- salt and pepper to taste
Topping
- cilantro or parsley
- splash of lime juice
Instructions
- Wash and cut the cauliflower into florets. Dice the zucchini and yellow bell pepper. Peel and roughly chop the onion, and grate the garlic and ginger.
- Heat the olive oil in a large pot or wok on medium heat. Add the onion and roast for about a minute. Put in the grated ginger and garlic with the yellow curry, turmeric, cumin and cinnamon powder.
- Pour in the coconut milk and scrape the coconut cream out of the can. Bring to a light boil.
- Put in the cauliflower florets first and let them cook for about 10 minutes. Add the zucchini and bell pepper, put a lid on and cook for another 15 minutes until the vegetables are tender.
- Top the yellow vegetable curry with some cilantro or parsley and serve with a side of rice or naan. To keep it healthy, opt for brown rice and whole wheat naan.
Nutrition
Nutritional values are estimates only calculated with online tools. The author of this website is not a nutritionist nor a doctor. All the 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. Since the nutritional value can vary depending on the products used, it is recommended to calculate it based on the actual type of ingredients used.
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