Vegan Thai Yellow Curry (Guaranteed To Please Vegans & Omnis Alike!)

January 25, 2019
Ever had to cook for non-vegan friends and family? It can be quite nerve-wracking, especially since you want to amaze them with how easy, diverse and flavorful vegan food really is…ideally, so much so that they’re willing to go vegan too (or at least go home thinking about it!). This Thai Curry is a sure-fire winner, and has been becoming more and more popular amongst my friends and family…don’t be surprised if they ask for the recipe!

Vegan Thai Yellow Curry (Guaranteed To Please Vegans & Omnis Alike!)

utensils YIELDS 3-4 servings
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  • 1 medium Onion
  • 3 Garlic Cloves
  • Large chunk of fresh ginger
  • 1 Can of (full fat) coconut milk
  • 9 TBSP Thai Yellow Curry Paste (more or less to taste, depending on how spicy you want it)
  • 1 tsp vegetable stock powder
  • 2 medium carrots
  • 1 medium Sweet Potato
  • 1 medium Zucchini
  • 1/2 Red Bell pepper
  • 250g Mushrooms
  • 2 cups Broccoli florets
  • 4-5 Big Handfuls Fresh Spinach
  • 1 bunch Coriander
  • Squeeze of lime or lemon juice, as topping
  • 1-1.5 cups Jasmin rice
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Directions

1. Peel and chop the onion and garlic, then put them in a big hot pot. If they start to burn, pour in a little bit of water at a time to deglaze the pan. 2. Meanwhile, peel and chop the fresh ginger small. Once the onions have browned slightly, add in the ginger and cook, stirring every now and then. 3. After a few minutes, add in the can of coconut milk and the Curry paste and stir to combine well. 4. Measure out 1 ½ cups Jasmin Rice and rinse until the water runs clear. Add to a pot with 3 cups water and some salt, bring to a boil, then reduce heat and cook for 5-10 minutes with the lid half on. Turn the heat off and completely cover with the lid to continue steaming the rice. 5. Wash and chop the carrots, zucchini, and Red Bell pepper in thin stripes and dice the sweet potato. Add to the pot with the coconut milk along with the broccoli florets. 6. Wash the mushrooms and quarter them (or chop even smaller!), and add in to the pot as well. 7. Add in 1 cup of water and the vegetable stock powder, and continue cooking until the veggies are cooked through (but not too soft!). This should take about 10 minutes. 8. Wash and chop the spinach in strips and add to the pot once the veggies are almost cooked through (it will seem like a lot at first, but once it wilts, it will be just the right amount!) 9. Once ready to serve, add the rice and the curry to a bowl and top with the chopped Coriander and a squeeze of lime or lemon juice. You are allowed to feel smug when your guests look up wide-eyed and praise you for such a tasty meal! :)
Also by Rebecca: Green Spelt Walnut Patties
Papaya Arugula Avocado Salad With Apple Tahini Dressing
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__ Photo: Rebecca Botello

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Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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