Vegan Thai Yellow Curry
A vibrant and aromatic dish packed with a colorful array of vegetables, coconut milk, and warm spices, perfect for weeknight dinners.
Ingredients
Vegetables
- 2 large cloves garlic, crushed Bringing in an aromatic punch.
- 1 medium zucchini, diced Adds a tender and juicy texture.
- 2 medium green onions, sliced thinly Offering a mild onion flavor and crunch.
- 1 cup purple cabbage, sliced thinly Infusing a pop of color and rich in antioxidants.
- 2 medium heads bok choi, cut into slices Crisp leaves lend a satisfying bite.
- 1 medium red pepper, diced Adds a burst of color and flavor.
- ½ cup sugar snap peas, sliced Contributes a sweet and crunchy element.
Proteins and Base
- 2 cups cooked or tinned chickpeas, drained A hearty, protein-packed base.
- 1 can full-fat coconut milk Adds a creamy texture.
- 1 cup vegetable stock Balances the creaminess and adds depth.
Flavoring
- 6 tbsp yellow curry paste The star ingredient for warmth and depth.
Garnishes
- as needed brown rice, for serving A wholesome base.
- as needed toasted cashews, for garnish Adds a crunchy finish.
- as needed chopped cilantro, for garnish Adds a fresh, bright note.
Instructions
Preparation
- Start by chopping and slicing your garlic, zucchini, green onions, purple cabbage, bok choi, red pepper, and sugar snap peas.
Cooking
- In a large saucepan, combine the crushed garlic, diced zucchini, sliced green onions, thinly sliced purple cabbage, bok choi stalks, diced red pepper, sliced sugar snap peas, drained chickpeas, yellow curry paste, creamy coconut milk, and vegetable stock.
- Gently stir the mixture to ensure everything is well combined. Bring the pot to a gentle boil.
- Once boiling, reduce the heat to a simmer. Cover and cook for 15-20 minutes until the vegetables soften.
- In the final minute of cooking, stir in the bok choi leaves.
- Remove from heat, ladle the curry into bowls, serving atop brown rice. Garnish with cashews and cilantro.
Notes
For added flavor, adjust the spiciness by changing the amount of curry paste and consider adding seasonal vegetables for variety.