Full of potatoes, bell pepper, chickpeas, kale, and peas, this Vegan Yellow Curry is an easy meal that's filling and delicious.
Vegan Yellow Curry
We’ve never been a family that goes out to eat very often.
With the current rising prices, we go out to eat even less.
(As in never.)
Back when we’d go out to eat on occasion, we had a few restaurants that were always worth the price.
One was an amazing Thai restaurant. Another was an equally amazing Indian restaurant.
Whenever we went to either place, it was hard to branch out and try new things. Both restaurants had delicious (and incredibly different) curry dishes.
And that’s what we always ordered.
My Vegan Yellow Curry Recipe
I developed a homemade curry recipe years ago. And it was good.
But inflation inspired me to re-visit my curry recipe, and make it just as good as the restaurant curries we miss so much.
I hope it doesn’t sound too braggadocious to say my revamped curry is restaurant quality.
My Quick and Easy Vegan Yellow Curry is a fusion of the elements of Indian and Thai curries that my family loves. A few other additions, like the kale, aren’t traditional curry ingredients at all.
But try it. You’ll understand why adding these untraditional ingredients is now quintessential to curry in our house.
Make This Vegan Yellow Curry
To make this vegan yellow curry even better, it’s a quick meal. Not as fast as opening a jar of pre-made curry. But the extra effort is worth it.
If rising prices are keeping you at home, and you miss those restaurant quality meals, make my Quick and Easy Vegan Yellow Curry.
But for this curry dish, I now prefer to use curry paste. Here’s my favorite yellow curry paste on Amazon [aff. link].
You can also find my favorite yellow curry paste in my Amazon Store here.
Quick and Easy Vegan Yellow Curry
For the curry:
- 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
- Cilantro, minced
- Lime juice, freshly squeezed
- Greek yogurt
- Basmati rice
Cook the onion and garlic
- 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 potatoes
- 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.
Add the liquids and seasonings
- 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.
Add the bell pepper and simmer
- 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.
Add the remaining ingredients
- 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 and enjoy!
- 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.