This vegetarian yellow curry is a delightful and comforting dish that is easy to make and packed with flavor. With a rich coconut milk base and an array of colorful vegetables, it’s perfect for a cozy dinner or meal prep. Here’s how to make it!

Ingredients

• 2 tablespoons coconut oil (or any vegetable oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons yellow curry paste (ensure it’s vegan)
• 1 can (14 oz) coconut milk
• 1-2 cups vegetable broth (adjust for desired thickness)
• 1 medium potato, diced (or sweet potato)
• 1 cup carrots, sliced
• 1 cup zucchini, diced
• 1 cup broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro or basil, for garnish
• Lime wedges, for serving

Instructions

Sauté Aromatics:

• In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add Curry Paste:

• Stir in the yellow curry paste and cook for about 2 minutes, allowing the flavors to meld.

Add Liquids and Vegetables:

• Pour in the coconut milk and vegetable broth, stirring to combine. Add the diced potato and sliced carrots. Bring the mixture to a boil, then reduce the heat to a simmer.

Simmer:

• Cover the pot and let it simmer for about 10 minutes, or until the potatoes are tender.

Add Remaining Vegetables:

• Stir in the zucchini, broccoli, and chickpeas. Continue to cook for another 5–7 minutes until all vegetables are tender but still vibrant.

Season:

• Taste and adjust seasoning with salt and pepper as needed.

Serve:

• Serve hot, garnished with fresh cilantro or basil, alongside lime wedges for squeezing over the top. This curry pairs wonderfully with jasmine rice or naan.

Tips for Customization

• Vegetable Variations: Feel free to use any vegetables you have on hand! Bell peppers, green beans, or snap peas would work well.
• Protein Options: Substitute chickpeas with tofu or tempeh for added protein.
• Spice Level: Adjust the amount of curry paste based on your spice preference; you can also add red pepper flakes for extra heat.
• Creaminess: For an even richer curry, use coconut cream instead of coconut milk.

This vegetarian yellow curry is not only delicious but also versatile and easy to prepare. It’s perfect for a weeknight meal or as part of your meal prep routine. Enjoy this comforting dish that brings the warm flavors of Thai cuisine right into your kitchen!