This super creamy, delicious and healthy Thai Yellow Vegetable Curry is made with coconut milk, warm spices, protein-rich chickpeas, and an abundance of fresh veggies – It is a quick and easy recipe that makes a great vegan lunch or dinner for everyday!
Easy and Healthy Vegetable Curry Recipe
Serve with steamed rice for a healthy and filling, family-friendly weekday meal. Get a dose of your daily nutrition from the protein-rich chickpeas, fiber-loaded broccoli and zucchini, plus loads of vitamins from the carrots and bell peppers.
Since yellow curry is infused with lots of turmeric, you also get a good amount of antioxidants and anti-inflammatory compounds with every spoonful! All of these great health benefits in one simple-to-make yet utterly delicious dish!
All you need is 15 minutes to get it from pan to plate!
What is Thai Yellow Curry?
I love all types of Thai and Indian curries! The green one is made with fresh coriander and basil and is considered the spiciest of them all. My Vegan Thai Green Curry is always a hit, especially since I use my homemade green curry sauce.
Then there is the red curry, which is imbued with lots of red chilies to give it a fiery flavor! So, if you are a fan of spicy food, my Creamy Vegan Thai Red Curry is for you.
However, if you are looking for something mild with sweet undertones, yellow curry is perfect! It is made of the usual curry spices like coriander seeds, cumin, lemongrass, ginger, garlic, and yellow chili but gets its bright golden yellow color from the addition of turmeric.
Ingredients You’ll Need
- Basmati rice: I love using this type of long-grain rice because it’s, flavorful, fluffy and tender. However, you can use other types of rice such as jasmine or wholegrain rice.
- Coconut oil: for frying.
- Aromatics: I used the usual trio of Asian base cooking – onion, garlic and ginger.
- Vegetables: This recipe calls for broccoli, zucchini, bell pepper, carrot, and chickpeas. Feel free to swap the vegetables as you like, though. You can also use eggplants, mushrooms, cauliflower, sugar snap peas, leek, etc. Instead of chickpeas, you can also use other cooked legumes such as beans or lentils.
- Yellow curry powder: I specifically used Madras for this recipe. It is spicier than most yellow curries because of the presence of Cayenne pepper and one of my favorite curry blends!
- Coconut milk: this makes the sauce extra rich and creamy and adds an exotic flavor to it.
- Tamari or soy sauce: gives the curry sauce a delightful umami flavor.
- Salt and pepper: to taste.
- Chili powder: adds a punch of heat to the dish. You can also use chili flakes.
- Cornstarch (dissolved in a bit of water) This is optional. Add only if you prefer the curry sauce thicker.
- Garnishes: I used chili peppers, cilantro, sesame seeds, and limes but feel free to use your favorite toppings.
How to make Thai Vegetable Yellow Curry
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Sauté vegetables
Start by heating the coconut oil in a large pan and sauté the onions for 2-3 minutes until translucent. Add garlic and ginger and sauté for further 30 seconds. Then add broccoli florets, zucchini and bell pepper and sauté for about 3 minutes.
Step 3: Cook
Sprinkle the curry powder over the vegetables, stir to coat and sauté briefly. Then stir in chickpeas, carrot strips, coconut milk and tamari and cook, covered, for about 10 minutes. Season with salt, pepper and chili powder to taste.
Tip: If the curry is too thick, add a little more water if needed. Or if you like the curry thicker, dissolve a little cornstarch in some water and stir it into the curry. Bring to the boil again until it thickens.
Step 3: Serve
Serve the curry with rice and garnish with chili peppers, cilantro and sesame seeds. Drizzle with freshly squeezed lime juice and enjoy! 🙂
Tips when Making Thai Vegetable Yellow Curry
- If you want more protein in your dish, you can add crispy fried tofu cubes or edamame to the dish.
- You can control the level of spiciness by adding or reducing the amount of chili powder you will use.
- You can also make it sweeter by adding a fruity, sweet component like pineapple or mango.
- If you are swapping veggies for this recipe, always cook the hard veggies first and add the soft ones later to make sure they all cook evenly.
Storing Leftover Curry
This Thai yellow vegetable curry is a great addition to your weekly vegan meal plan! Leftovers can be stored in an airtight container in the refrigerator for about 3 days. However, you can also store it in a freezer-safe container or ziplock bag in the freezer for 3 months. Feel free to store it in portions so you have meals ready for the next few days!
This Thai Vegetable Yellow Curry is:
- Super healthy
- Quick and easy to make
- Perfect for lunch, dinner and meal prep!
More Vegan Curry Recipes
- Red Thai Curry with Crispy Tofu
- Thai Green Curry with Vegetables
- Sweet Potato, Chickpea and Coconut Curry
- Pumpkin Chickpea Curry
- Vegan Black Lentil Curry
- Lentil Meatballs in Indian Curry Sauce
- Indian Chickpea Curry
- Cauliflower Tikka Masala
- Creamy Cauliflower Korma
- Jamaican Pinto Bean Curry
- Red Lentil Dahl
If you try this easy vegan Thai yellow curry recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I’d love to see our result! Enjoy! 😊
Vegetable Chickpea Curry - Easy Vegan RecipeAuthor:
- 8.8 oz (250 g) basmati rice or another type
- 1 tbsp coconut oil
- 1 onion sliced
- 3 cloves of garlic chopped
- 1 piece of ginger chopped
- 1 cup (150 g) broccoli florets
- 1 medium zucchini sliced
- 1 red bell pepper sliced
- 1 large carrot cut into fine strips
- 1x14 oz (400 g) can of chickpeas 1 ⅓ cup (240 g) rinsed and drained
- 2 tbsp yellow curry powder Madras
- 1x14 oz (400 ml) can of coconut milk
- 2 tbsp tamari or soy sauce
- salt and pepper to taste
- ¼ tsp chili powder or to taste
- 1-2 tsp cornstarch dissolved in a little water, optional
- chili peppers thinly sliced
- sesame seeds
*Note: Check out the recipe video + step-by-step photos above!
- Cook the rice according to the package instructions.
- Heat the coconut oil in a large pan and sauté the onions for 2-3 minutes until translucent. Add garlic and ginger and sauté for further 30 seconds.
- Now add broccoli florets, zucchini and bell pepper and sauté for about 3 minutes.
- Sprinkle the curry powder over the vegetables, stir to coat and sauté briefly. Then stir in chickpeas, carrot strips, coconut milk and tamari and cook, covered, for about 10 minutes (add a little more water if needed).
- Season with salt, pepper and chili powder to taste. (If you like the curry thicker, dissolve a little cornstarch in some water and stir it into the curry. Bring to the boil again until it thickens).
- Serve the curry with rice and garnish with chili peppers, cilantro and sesame seeds. Drizzle with freshly squeezed lime juice and enjoy! 🙂
- You can swap the vegetables as you like, e.g. with eggplants, mushrooms, cauliflower, sugar snap peas, leek, etc. Instead of chickpeas, you can also use other cooked legumes such as beans or lentils or some crispy tofu bites!
- If you like, you can add a fruity, sweet component like pineapple or mango.
- Leftover curry will keep in a sealed container for about 3 days in the refrigerator and can also be frozen for 3 months.
- More tips and information on the recipe are mentioned in the blog post above!
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