Emulsifier Free Vegan Thai Yellow Curry
Total time45 min
Prep time15 min
Cook time30 min
4.6(17)
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Learn more →Ingredients
4 servings
- 1 ½ tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 tbsp yellow curry paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tsp coconut sugar
- salt and pepper, to taste
For serving
- 2 cups jasmine rice, cooked, for serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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