(Or change your curry paste to green and make this a Thai Green Curry).

I am SO excited to share this Thai YELLOW curry recipe with you on this BLACK Friday. One of my dearest and biggest food blog fans and I have started our plant-based journey together a few months ago. We have, since May, watched many amazing foodies and vloggers cook delicious plant-based meals. This (and our love for hearty foods) has given us the inspiration to create an easy yet aromatic curry which mentioned friend was bold enough to attempt first. Together we tweaked the recipe to make it one of the easiest Thai Yellow Curry recipes on the web.

For this curry you need to get your hands on a coconut milk. Oh, and coriander! Lots of fresh coriander. But that’s a given, right?

Now that I have your attention and all your senses on heat, let’s get into the step-by-step guide for this recipe which I created for you.

PRE-STEP 1 (optional): Cover 1 cup of dried chickpeas with fresh water and soak overnight. You could skip this step and use canned chickpeas instead. But I prefer soaking my own chickpeas as I have control over the water and salt content that the chickpeas absorb. The following morning, rinse the chickpeas and add fresh water with salt until you plan to use it later. You can find great non GMO chickpeas over here if you live in South Africa.

STEP 1: Cook 2 onions in 2 tablespoons of coconut oil for 3 minutes, or until translucent. Add the freshly crushed garlic and the Thai curry paste and stir through for another 3 minutes. Embrace the beautiful fragrant.

STEP 2: Add the chili flakes, coriander and yellow Thai curry paste. Stir through with a wooden spoon and cook for an additional 3 minutes or until fragrant. If need be, add a little water to prevent the spices from burning.

STEP 3: Add cubed pumpkin and potatoes and cook for 15 minutes. Instead of pumpkin you could use butternut. Close the pot but add water as needed. We don’t want the vegetables to stick to the bottom of the pot.

STEP 4: While the potatoes and the pumpkin are cooking, parboil the chickpeas in a small pot for 10 to 15 minutes. Once this is done, add the chickpeas to the main pot containing the pumpkin and the potato.

STEP 5: Once the pumpkin and the potatoes are almost fully cooked add the sliced mushrooms and the broccoli florets. Cook this slowly for 10 minutes or until semi-tender.

FINAL STEP: Pour in the coconut milk, add the cashew nuts and the salt. Allow everything to simmer for 5 minutes. Do a taste test to see whether more salt is required. Turn off the stove top and add in your freshly chopped coriander. All that’s left to do now is for you to enjoy this curry with your choice of rice – I prefer a nutty brown rice while my friend prefers her curry with Jasmine rice. In addition, we also slice half of a fresh and creamy avocado on top of each serving.

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Print Recipe

Thai Yellow Curry - hearty plant-based goodness

A flavourful plant-based Thai Curry that is easy to prepare with hearty vegetables and a creamy sauce base.

Keyword

curry, dairy-free, plant-based, vegetarian

Prep Time

20 minutes

Cook Time

40 minutes

Servings

Ingredients

• 2 tbsp cold pressed coconut oil
• 2 medium onions peeled and chopped
• 4 cloves garlic peeled and crushed
• 1 tsp ground coriander
• 1/2 tsp chilli flakes
• 45 g Thai yellow curry paste
• 2 medium potatoes peeled and cubed
• 1 small pumpkin about 700 g, peeled and cubed
• 1 c filtered water
• 1 c dried chickpeas soaked overnight; alternatively you could used canned if you prefer so
• 1 large broccoli head about 350 g, rinsed and broken into small florets
• 180 g mushrooms sliced
• 1 tin coconut milk 400 ml
• 2 tsp salt + more to taste
• 1/2 c raw cashews rinsed
• 22 g fresh coriander rinsed and roughly chopped
• 1/2 fresh avocado per serving

Keyword curry, dairy-free, plant-based, vegetarian Prep Time 20 minutes Cook Time 40 minutes Servings Ingredients 2 tbsp cold pressed coconut oil 2 medium onions peeled and chopped 4 cloves garlic peeled and crushed 1 tsp ground coriander 1/2 tsp chilli flakes 45 g Thai yellow curry paste 2 medium potatoes peeled and cubed 1 small pumpkin about 700 g, peeled and cubed 1 c filtered water 1 c dried chickpeas soaked overnight; alternatively you could used canned if you prefer so 1 large broccoli head about 350 g, rinsed and broken into small florets 180 g mushrooms sliced 1 tin coconut milk 400 ml 2 tsp salt + more to taste 1/2 c raw cashews rinsed 22 g fresh coriander rinsed and roughly chopped 1/2 fresh avocado per serving

Instructions

1. Cook the onions in the coconut oil for 3 minutes, or until translucent. Add the garlic and stir through for another 3 minutes.
2. Add the chili flakes, coriander and yellow Thai curry paste. Stir through with a wooden spoon and cook for an additional 3 minutes or until fragrant. If need be, add a little water to prevent the spices from burning.
3. Add the pumpkin and the potatoes and cook for 15minutes. Close the pot but add water as needed.
4. While the potatoes and the pumpkin are cooking, parboil the chickpeas in a small pot for 10-15 minutes. Once done, add the chickpeas to the main pot containing the pumpkin and the potato.
5. Once the pumpkin and potatoes are almost fully cooked add the mushrooms and the broccoli. Cook this slowly for 10 minutes until semi-tender. You don't want your vegetables too soft.
6. Pour in the coconut milk, add the cashew nuts and the salt. Allow everything to simmer for 5 minutes. Do a taste test to see whether more salt is needed. Finally, add in freshly cut coriander. Enjoy this curry with your choice of rice - I prefer a nutty brown rice while my friend prefers her curry with Jasmine rice. We also serve each bowl of curry with cubed avocado.