Even though Missouri has been super warm I still have been craving savory and comforting dishes like this Vegan Yellow Curry. Made with the creamiest yellow coconut curry sauce and paired with tons of fresh vegetables like onions, potatoes, carrots, and red bell pepper. Served with rice and topped with fresh basil and crushed red peppers. This curry is simple to make and is vegan, dairy-free and gluten-free.
Not only is this spice vegan but also gluten-free. I used 2 tablespoons of yellow curry powder, but you can add more for a bolder flavor.
I also used full fat coconut milk from a can to make this curry super creamy. You can use lite coconut milk if you are looking to make this dish on the lighter side. At the grocery store you can buy coconut milk from a carton but do not use that kind for this recipe. Carton coconut milk is not as thick as the canned coconut milk therefore your curry will be very thin and not be as creamy.
With it being summer I really wanted to use a lot of veggies in this curry. So for this curry I used potatoes, onions, red bell pepper, and carrots. You can get really creative when making this recipe by adding any type of veggies you want.
Other veggies that I recommend adding to your curry are:
Yellow bell pepper
You can also add tofu in place of chickpeas in this curry to get some extra plant protein. I just recommend baking your tofu in the oven or air fryer before you add it to the curry so it doesn’t get too soggy. You will also want to add the tofu to your curry right before you serve it.
Heat a large pot with coconut oil over medium heat and cook the onion until soft and translucent, about 3 minutes. Add the garlic and salt and cook until fragrant, 2 minutes. Combine the cubed potatoes and cook for 5 minutes, stirring occasionally. The step that takes the longest is simmering the curry so the potatoes are cooked all the way. If you are shorter on time I recommend cutting the potatoes into smaller pieces.
Add the carrots, bell pepper, ground ginger, crushed red pepper, pepper, cumin, yellow curry powder, and stir to coat the vegetables. If you want your curry even more flavorful and spicy you can add additional spices and crushed red pepper. Just make sure not to add too much crushed red pepper, it packs a lot of heat!
Pour the water and coconut milk. Simmer curry for 20-25 minutes, stirring frequently. This step is important because this is when the potatoes really cook and all the spices come together. Just make sure to have your heat on medium and not medium high so it doesn’t burn.
Lastly, add the cornstarch, lime juice, soy sauce, chickpeas, and mix. Turn heat to low and cook for 5 minute stirring occasionally, or until the curry thickens. Taste curry and add additional seasoning if needed.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Coconut Oil- Olive Oil or water if you are oil free
Full Fat Coconut Milk – Lite Coconut Milk
Yellow Curry Powder – Yellow Curry Paste
Soy Sauce- Tamari *use gluten-free if you are gluten-free
Fresh Garlic- Garlic Powder
Ground Ginger- Fresh Ginger
Filtered Water- Vegetable Broth
White Rice- Brown Rice or Quinoa
Some amazing garnishes to add to your curry :
- Fresh Basil
- Fresh Cilantro
- Crushed Red Pepper
- Chopped Green Onions
- Sesame Seeds
This Vegan Yellow Curry is:
Packed with veggies
When you make this Vegan Yellow Curry I would love it if you would snap a photo of your food and share it with me on Instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Vegan Yellow Curry
Made with the creamiest yellow coconut curry sauce and paired with tons of fresh vegetables like onions, potatoes, carrots, and red bell pepper. Served with rice and topped with fresh basil and crushed red peppers.
- 2 cups of white or brown rice, cooked according to the back of the package.
Vegan Yellow Curry
- 1 Tbsp coconut oil, substitute with olive oil
- 1 large white onion, substitute for 2 small onions
- 3 medium Yukon potatoes, cut into cubes
- 5 garlic cloves, minced
- 1 tsp salt
- 2 Tbsp yellow curry powder
- 2 tsp ground ginger
- 1 tsp cumin
- ½ tsp pepper
- ½ tsp crushed red pepper * if you don’t like spicy do not add this
- 2 medium carrots, chopped into rounds
- 1 red bell pepper, cut into cubes
- 1 ½ Tbsp soy sauce, substitute gluten-free soy sauce or tamari
- 1/2 cups filtered water, substitute for vegetable broth
- 1 can full fat canned coconut milk (13.6 ounces), substitute for lite coconut milk
- 1 can of chickpeas (15.5 ounces), drained and rinsed
- 1 Tbsp cornstarch
- 1 small lime, juiced
- ¼ cup fresh basil, chopped
- 1/4 tsp crushed red pepper (optional)
- Heat a large pot with coconut oil over medium heat and cook the onion until soft and translucent, about 3 minutes. Add the garlic and salt and cook until fragrant, 2 minutes.
- Combine the cubed potatoes and cook for 5 minutes, stirring occasionally.
- Add the carrots, bell pepper, ground ginger, crushed red pepper, pepper, cumin, yellow curry powder, and stir to coat the vegetables.
- Pour the water and coconut milk. Simmer curry for 20-25 minutes, stirring frequently, or until the potatoes are fork tender.
- Add the cornstarch, lime juice, soy sauce, chickpeas, and mix. Turn heat to low and cook for 5 minute stirring occasionally, or until the curry thickens.
- Taste curry and add additional seasoning (salt, pepper, or crush red pepper) if needed.
- Divide the rice and curry into bowls and garnish with additional fresh basil and crushed red pepper.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- If you are heat sensitive do not add the crushed red pepper. Adding that extra bit will make it extra spicy.
- Want to add more veggies to this curry? Vegetables that I recommended include fresh spinach or yellow bell peppers.
- Want this curry to be on the lighter side? Use lite coconut milk instead of full fat coconut milk.