Dive into a bowl of sunshine with this simple yet incredibly flavorful Vegan Yellow Curry Recipe. This dish is bursting with aromatic spices, creamy coconut milk, and your favorite vegetables, making it a perfect weeknight dinner or a satisfying weekend treat.
Why You’ll Love This Vegan Yellow Curry
This vegan yellow curry recipe is:
- Easy to make: This recipe comes together in under an hour and requires minimal ingredients.
- Packed with flavor: The combination of spices creates a rich and aromatic curry that will tantalize your taste buds.
- Versatile: Customize the recipe with your favorite vegetables, tofu, tempeh, or chickpeas.
- Naturally vegan: Enjoy a delicious and satisfying meal without compromising your plant-based lifestyle.
Ingredients You’ll Need
Here’s what you need to get started:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 red chilies, finely chopped (adjust to your spice preference)
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 cup chopped vegetables (such as broccoli, carrots, potatoes, bell peppers)
- 1/2 cup green peas (fresh or frozen)
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- Cooked rice, for serving
Vibrant yellow curry ingredients arranged on a table
Let’s Make Vegan Yellow Curry!
Follow these simple steps to create a delicious vegan yellow curry:
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Sauté the aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic, ginger, and chilies and cook for another minute, until fragrant.
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Bloom the spices: Stir in the curry powder, turmeric, cumin, and salt. Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
“Toasting the spices is an essential step in any good curry recipe,” says renowned vegan chef, Priya Sharma. “It helps to intensify their flavor and aroma, creating a more complex and delicious dish.”
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Simmer the curry: Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly.
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Add the vegetables: Add the chopped vegetables (except the peas) to the curry. Cover and cook for 10-15 minutes, or until the vegetables are tender.
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Finish and serve: Stir in the green peas and cook for another 2-3 minutes, or until heated through. Garnish with fresh cilantro and serve hot with lime wedges and cooked rice.
A pot of vegan yellow curry simmering on the stove
Tips for the Best Vegan Yellow Curry
- Spice level: Adjust the amount of chili used to control the heat of the curry. For a milder curry, remove the seeds from the chilies or omit them altogether.
- Coconut milk: Use full-fat coconut milk for the creamiest and most flavorful curry.
- Vegetable variations: Feel free to use a variety of your favorite vegetables. Cauliflower, sweet potatoes, zucchini, and spinach are all great additions.
- Protein boost: Add tofu, tempeh, or chickpeas to make a more filling meal.
- Garnish generously: Fresh cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts add freshness and depth of flavor to the curry.
FAQs About Vegan Yellow Curry
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free. Just make sure to use gluten-free vegetable broth and double-check that your curry powder is certified gluten-free.
How do I store leftover vegan yellow curry?
Leftover curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Can I freeze vegan yellow curry?
While it’s best enjoyed fresh, you can freeze the curry for later. Allow it to cool completely, then store in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
What other vegetables can I add to my curry?
This recipe is incredibly versatile! Feel free to experiment with different vegetables like cauliflower, zucchini, green beans, mushrooms, or leafy greens like spinach or kale.
Can I make this recipe in a slow cooker?
Absolutely! Simply follow steps 1-3 in the recipe, then transfer the curry to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the vegetables during the last hour of cooking time.
A bowl of vegan yellow curry served with rice and garnished with cilantro
This vegan yellow curry recipe is a delicious and satisfying way to enjoy a taste of Southeast Asia. With its vibrant flavors, creamy texture, and endless possibilities for customization, it’s sure to become a favorite in your plant-based recipe repertoire. So, gather your ingredients and get ready to enjoy a bowl of sunshine! Don’t forget to explore more exciting vegan Indian food recipes on our website.
