Easy Vegan Yellow Curry Recipe

Prep time 10 minutes | Total Time 30 minutes | 4-6 Servings

Looking for an easy curry recipe that doesn’t sacrifice taste? This quick and delicious recipe will satisfy your cravings and can be made in no time. It is perfect for those busy weeknights when you still want to eat healthy but have no energy to cook.

Thai vegetarian curry is the perfect balance of spicy and creamy. With step-by-step instructions and minimal prep time, you'll have a mouthwatering vegan Thai curry ready to enjoy in under 30 minutes.

Ingredients

• 1 can of lite coconut milk - you can also use full fat which will make the dish creamier. I use the lite because it cuts out extra fat and still tastes creamy

• 1 cup of vegan chicken broth

• 1 head of broccoli chopped into small florets- you can use any veggies. you like- many people use green peppers in Thai yellow curry

• 3 medium carrots chopped into disks (about a cup)

• 2-3 medium red or yellow potatoes chopped into 1 inch pieces

• 3/4 cup of chopped yellow onion (1 small or 1/2 large onion)

• 1-2 cloves of garlic chopped

• 1 package of seitan or plant based chicken strips - chopped into small cubes

• 2-3 Tablespoons of Thai yellow curry paste

• Salt to taste

Instructions

1. Chop all veggies before you start cooking.

2. Saute the onion in avocado or coconut oil until it is fragrant and it starts to become translucent

3. Add in the chopped garlic and saute briefly just until fragrant (30 seconds - 1 minute)

4. Add your chopped seitan or vegan chicken strips to the oil/garlic/onion mixture and saute for about 2-5 minutes

5. Add in the potatoes, carrots, and broccoli * if you are not in a rush see notes and adjustments below

6. Add in 1 can of coconut milk

7. Add in 1/2 - 1 cup of vegan chicken broth until veggies are about 2/3 covered. NOTE you can also add in another can of coconut milk if you want a creamier texture.

8. Add in 1-3 tablespoons of yellow curry paste - TASTE as you go and adjust to your spice and flavor preference

9. Cover and let simmer for about 20 minutes, until the potatoes are tender.

10. Add salt to taste

11. Serve over rice or noodles and enjoy!

Notes and Adjustments

If you are comfortable in the kitchen and work quickly you can chop the veggies while the onion is sauteing to save time.

If you want to be super decadent you can add in coconut cream instead of plant based chicken broth but it will add a considerable amount of fat! It will also be much creamier.

If you have a bit of time to spare - you can add in the potatoes first and let them cook for about 10 minutes then add in the other veggies. This will keep the broccoli and carrots more firm but will also require more attention on your part

I don’t even peel my veggies, the skin has many nutrients in it- wash your veggies but try leaving the peels on and see what you think.