Thai Yellow Curry Vegan
Dive into the vibrant flavors of this hearty Thai Yellow Curry Vegan recipe, a plant-based delight that's both comforting and nourishing. Featuring a rich, creamy base of coconut milk infused with fragrant yellow curry paste, fresh ginger, and garlic, this dish is loaded with wholesome veggies like carrots, potatoes, zucchini, and red bell pepper. Simmered to perfection in a savory blend of vegetable broth, soy sauce, and a touch of maple syrup for subtle sweetness, this curry strikes the perfect balance between bold spices and creamy sweetness. Serve it over fluffy rice and garnish with fresh cilantro for the ultimate Thai-inspired vegan meal that’s easy to prepare, packed with nutrients, and bursting with authentic flavor. Perfect for weeknight dinners or meal prep, this one-pot recipe is ready in under an hour and gluten-free friendly!
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Recipe Information
Ingredients
- 3 tablespoons Yellow curry paste (vegan-friendly)
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable broth
- 2 medium (peeled and sliced) Carrot
- 2 medium (peeled and diced) Potatoes (gold or Yukon)
- 1 medium (sliced) Red bell pepper
- 1 medium (sliced) Zucchini
- 1 medium (diced) Onion
- 1 inch piece (grated) Fresh ginger
- 3 cloves (minced) Garlic
- 2 tablespoons Avocado or coconut oil
- 1 tablespoon Soy sauce or tamari
- 1 teaspoon Maple syrup
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 cups Cooked rice (optional, for serving)
Instructions
Heat the oil in a large pot or skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger and cook for an additional 1 minute until fragrant.
Add the yellow curry paste and stir well to combine with the onions, garlic, and ginger for another minute.
Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully dissolved.
Add the sliced carrots, diced potatoes, and soy sauce to the pot. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally, until the potatoes and carrots begin to soften.
Add the sliced red bell pepper and zucchini, then simmer for another 10 minutes until all vegetables are tender.
Stir in the maple syrup and lime juice, then taste and adjust seasoning if needed (add more soy sauce, lime juice, or curry paste to taste).
Remove from heat and garnish with fresh cilantro if desired.
Serve hot over cooked rice, or enjoy as is for a lighter meal.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4482 mg | 195% | |
| Total Carbohydrate | 281.2 g | 102% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 70.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3749 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
