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Delicious, hearty, and nutritious, this Vegan Thai Yellow Curry is easy to make and packed with wholesome ingredients!
Vegan Thai Yellow Curry
Curry is one of those things that always make me feel cozy and satisfying. That’s why I almost make them every week or two.
As I cook them so often, I want to try new flavors from time to time. So here is a Vegan Thai Yellow Curry that’s a bit different from what I’ve shared before.
Watch How to Make >>
This curry is comparatively low in fat but still got the delicious flavor that makes me want to polish up with cooked warm rice. It features a bunch of bok choy, green onion, red bell pepper, and different spices.
The recipe is adapted from one of my favorite Authors, Stephen and David from The Happy Pear. I tweak a little bit according to my taste and what I had at hand.
It’s really easy to make and all happens in one-pot! And you only need about 30 minutes to make this cozy, nutritious dish.
To build up the flavor, different spices are involved in this curry recipe. If you want to keep it simple, you can just use curry powder, maybe add more as you taste through. But I’ll recommend buying different spices in bulk for cooking if you really love curry as I do.
This curry goes super well with cooked warm rice, but you can also use it as a sauce for noodles as well.
This curry is really a hearty and warming dish. You can also make it for meal prep since the flavor will go deeper as it sits longer.
If you’re looking for more cozy dishes, you could check out:
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Vegan Thai Yellow Curry
Ingredients
- 2 garlic cloves, minced
- A small thumb-size piece of ginger , minced
- 1/2 carrot, cubed
- 1/2 red bell pepper, thinly sliced
- 1/2 tsp cumin seeds
- 1/4 tsp ground cinnamon
- 1/2 Tbsp ground turmeric
- 1/2 Tbsp curry powder
- A dash of ground black pepper
- 1/4 tsp ground coriander
- 200 ml vegetable stock
- 100 ml full-fat oconut milk
- 120 g cooked pinto beans, or other beans of choice
- 1/2 Tbsp maple syrup
- 1/2-1 Tbsp soy sauce, or liquid aminos
- 5-6 heads of bok choy, chopped
- 1 green onion, chopped
- 1 tsp coconut amino, optional
- 1 Tbsp lemon juice, or lime juice
- 1 tsp arrowroot starch, or tapioca starch
Instructions
- Place a non-stick frying pan over a medium heat.
- Once the pan is hot, add the minced garlic and ginger. Cook and stir for 20-30 seconds. Add a dash of hot water to deglaze the pan.
- Add the carrot. Cook and stir for 1-2 minutes.
- Add the spices and pepper. Stir and cook for about 20 seconds. Then add the vegetable stock and coconut milk. Stir to combine all together. Bring it to boil.
- Add the red bell pepper, cooked beans, and the stalk part of bok choy.
- Stir in the lime juice, soy sauce, maple syrup, and coconut amino acid. Taste to add more seasoning to your taste.
- Add the leafy part of bok choy and chopped green onion. Cook for about 1 minute and it's done. Serve with cooked warm rice or whatever way you like.
Video
Notes
- Storage: Store in an air-tight container in the fridge for 3-5 days.
