Vegan Yellow Curry
This Vegan Yellow Curry is like a warm hug in a bowl, packed with comforting spices and vibrant veggies. I love how customizable it is—just toss in whatever you have on hand!
I’ve always been fascinated by the way food can bring people together, and this Vegan Yellow Curry is one of those dishes that does just that.
It reminds me of the time I hosted a dinner party for my friends, where the aroma filled my tiny kitchen and everyone left with full bellies and happy hearts.
The best part?
It's super easy to whip up, and you can play around with the ingredients based on what you have available.
Plus, it’s a great way to sneak in those colorful veggies we all need!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Coconut coconut milk gives this curry its rich and creamy texture; don't skimp on it! If you're not a fan of chickpeas, feel free to swap in some tofu or another veggie. Also, curry powder can vary in intensity, so start with less if you're unsure and adjust to your taste.
Tips & Notes
- •I love to serve this curry over brown rice or quinoa for a complete meal.
- •If you have leftovers, they taste even better the next day as the flavors meld together.
Recipe Variations
- •For a different twist, try adding sweet potatoes or butternut squash instead of zucchini.
- •Sometimes I throw in a handful of peas for added sweetness.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat on the stovetop or in the microwave. This curry also freezes well, so feel free to make a double batch for those busy days!
Frequently Asked Questions
Can I make this curry spicier?
Absolutely! You can add some red pepper flakes or fresh chili peppers when you sauté the onions for a little kick.
Can I use frozen vegetables?
Yes! Frozen veggies work great here. Just add them in during the simmering stage and adjust the cooking time as needed.
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This Vegan Yellow Curry is like a warm hug in a bowl, packed with comforting spices and vibrant veggies. I love how customizable it is—just toss in whatever you have on hand!
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the yellow curry powder and stir to coat the onions, garlic, and ginger evenly.
- 4
Pour in the coconut coconut milk and vegetable broth, stirring until well combined.
- 5
Add the chickpeas, bell pepper, carrot, and zucchini. Bring the mixture to a simmer.
- 6
Cover and cook for about 10-15 minutes, until the vegetables are tender.
- 7
Stir in the spinach and lime juice, cooking just until the spinach wilts.
- 8
Taste and adjust the seasoning with salt if needed.
- 9
Serve hot, garnished with fresh cilantro. Enjoy your nourishing bowl of goodness!
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