Vegan Thai Yellow Vegetable Curry

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

4.80 from 5 votes

Vegan Thai Yellow Vegetable Curry

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Thai, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 430kcal

Author: Yvonne

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