Quick and Easy Vegan Yellow Curry

5 from 4 votes

Full of potatoes, bell pepper, chickpeas, kale, and peas, this Vegan Yellow Curry is an easy meal that's filling and delicious.

Prep Time10

Cook Time28

Total Time38

Servings:

2 cloves garlic, minced
1 onion, chopped
2 Tbsp olive oil
1 tsp sea salt
2 13 oz cans coconut milk, full fat
2 cup water
6 tsp yellow curry paste, here's my favorite yellow curry paste (substitute the curry paste with 2-4 tsp of my favorite curry powder; if you use curry powder, up the salt to 1 ½ tsp)
2 Tbsp brown sugar
4-6 small potatoes, peeled and chopped to 1 inch cubes
1 bell pepper, chopped to roughly 1 inch pieces (I prefer to do ½ of a red bell pepper, and ½ of a green bell pepper)
1 cup frozen peas
2 cups kale, chopped (you can substitute spinach, but I reccomend using kale)
1 15 oz can chickpeas, drained
1 Tbsp lime juice, freshly squeezed
1 Tbsp clilantro, minced

Add 2 Tbsp olive oil to a large soup pot. Heat the oil over medium-high heat for 30 seconds, then add the garlic, onion, and ½ tsp salt.
Cook the onion and garlic on medium-high heat for 3 minutes, until the onion starts to brown. Flip occasionally with your spatula.
After 3 minutes, deglaze the pan with 1 Tbsp of water, toss the onion and garlic, and turn the heat down to medium. Cook an additional 5 minutes. Add another Tbsp of oil if the pan starts to get dry.

Add the diced potatoes, ½ tsp salt, and an additional 1 Tbsp water to the pot. Use your spatula to toss everything together, then cook the mixture for 3 minutes over medium heat. Toss occasionally to keep the potatoes from sticking to the bottom of the pot.

Now add both cans of coconut milk, the two cups of water, the brown sugar, and the yellow curry paste to the pot. Stir everything together until the curry paste breaks down, and the liquid turns dark yellow.
You can add an additional ½ tsp turmeric at this point to lighten the yellow color, but don’t add much more. It will alter the taste of the curry.
Keeping the heat on medium, bring the curry to a boil. Once boiling, let the curry boil for 1 minute, uncovered.

Now add the bell pepper to the curry. Stir it into the curry, then turn the heat down to low.
Cover the curry with a lid, leaving the lid slightly ajar to allow steam to escape, and let the curry simmer for 12 minutes.
Uncover the curry, and taste a potato. If it’s cooked through, turn off the heat. If it’s not cooked through, let the curry simmer, covered, for an additional 3 minutes, and taste again.

Turn the heat off. Add the drained chickpeas, kale, peas, cilantro, and lime juice.
Stir to incorporate. The heat of the curry will wilt the kale, and warm through the chickpeas and peas.
Taste, and add more lime juice, if desired.

Serve the curry in a bowl over rice. Squeeze additional lime juice, sprinkle additional cilantro, and dollop a little Greek yogurt over each serving, if desired.

This curry is vegan.

This curry is vegetarian.

This curry is gluten-free.

Here's my favorite yellow curry paste on Amazon [aff. link]. You can also find it in my Amazon store here.