Vegan Thai Yellow Curry
Indulge in the vibrant flavors of Vegan Thai Yellow Curry, a comforting and nutrient-packed dish that transforms simple ingredients into a bold and aromatic meal. This recipe features rich coconut milk blended with fragrant vegan yellow curry paste, creating a creamy base that’s infused with layers of flavor. Packed with wholesome vegetables like potatoes, carrots, zucchini, and broccoli, and paired with protein-rich tofu, this curry is as satisfying as it is nourishing. A hint of sweetness from maple syrup, balanced by tangy lime juice and savory soy sauce, brings depth to every bite. Easy to make in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep. Serve it over steamed jasmine rice and finish with a sprinkle of fresh cilantro for a true Thai-inspired experience. Delicious, plant-based, and naturally gluten-free, this Vegan Thai Yellow Curry is a must-try for curry lovers seeking a wholesome twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 3 tablespoons yellow curry paste (vegan)
- 2 cups coconut milk (full-fat)
- 1 cup vegetable broth
- 3 pieces potatoes (medium, peeled and diced)
- 2 pieces carrots (sliced into rounds)
- 1 piece red bell pepper (julienned)
- 1 piece zucchini (sliced into half-moons)
- 2 cups broccoli florets
- 1 block firm tofu (cubed)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 3 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups jasmine rice (cooked, for serving)
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the yellow curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Add the diced potatoes and sliced carrots into the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 10 minutes.
Add the red bell pepper, zucchini, broccoli florets, and tofu. Stir to combine and let the curry simmer for another 10-12 minutes, or until the vegetables are tender.
Stir in the soy sauce, maple syrup, and lime juice. Taste and adjust seasoning as needed.
Turn off the heat and let the curry sit for a couple of minutes to meld the flavors together.
Serve hot over cooked jasmine rice, and garnish with fresh cilantro.
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 482.4 g | 175% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 54.6 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2075 mg | 160% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 5643 mg | 120% | |
*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.
