Vegan Thai Yellow Curry
This golden, fragrant curry is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Full-fat coconut milk gives the broth a rich, velvety body, while yellow curry paste, turmeric, cumin, fresh ginger, and garlic layer in serious depth of flavor. Yukon Gold potatoes soak up all of that warmth as they simmer, and hearty chickpeas make this a genuinely satisfying meal without any meat or dairy in sight. A splash of soy sauce, fresh lime juice, and a touch of coconut sugar at the finish balance the richness with brightness and just a hint of sweetness. Red bell pepper adds color and a gentle crunch that keeps each bite interesting. Served over fluffy jasmine rice with cilantro and extra lime wedges, this comes together in one pot and feeds four — which makes cleanup as easy as the cooking.
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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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