Vegan Yellow Curry Recipe Easy and Delicious to Make

If you’re craving a vibrant, aromatic, and hearty meal that’s completely plant-based, this vegan yellow curry recipe is your new go-to comfort food. Bursting with the rich flavors of turmeric, coconut milk, and fresh vegetables, this curry is both nourishing and delicious.

Whether you’re a seasoned vegan or simply looking to add more wholesome meals to your rotation, this recipe is incredibly easy to make and wonderfully versatile. The balance of spices and creamy coconut milk creates a luscious sauce that perfectly coats tender veggies, making every bite a delight.

This dish is perfect for weeknight dinners or meal prep, and it pairs beautifully with steamed jasmine rice or quinoa. Plus, it’s a great way to get creative with whatever fresh vegetables you have on hand.

Dive into this warming, comforting bowl of vegan yellow curry — your taste buds and your body will thank you!

Why You’ll Love This Recipe

This vegan yellow curry recipe stands out for its simplicity, vibrant flavors, and healthy ingredients. You’ll love how quickly it comes together with pantry staples like coconut milk and curry powder, yet tastes like you spent hours crafting it.

The natural sweetness of the vegetables combined with the gentle heat from turmeric and ginger creates a balanced, satisfying dish that’s perfect year-round.

Not only is it packed with antioxidants and anti-inflammatory ingredients like turmeric and ginger, but it’s also gluten-free, oil-free (optional), and adaptable to your favorite veggies. Whether you want to keep it light or make it extra hearty, this recipe is a fantastic base for your culinary creativity.

Ingredients

• 1 tablespoon coconut oil (or any neutral oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 can (14 oz) full-fat coconut milk
• 2 medium carrots, sliced
• 1 medium red bell pepper, sliced
• 1 medium zucchini, chopped
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon maple syrup or agave nectar
• Salt and pepper to taste
• Fresh cilantro for garnish
• Juice of 1 lime

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Grater for ginger
• Serving bowls

Instructions

1. Heat the coconut oil in a large skillet or wok over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
2. Add the garlic and ginger to the skillet and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the yellow curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their aroma, stirring constantly.
4. Pour in the coconut milk and vegetable broth, stirring to combine the spices evenly into the liquid. Bring to a gentle simmer.
5. Add the carrots, red bell pepper, cauliflower, and green beans to the skillet. Cover and let simmer for 8-10 minutes, until the vegetables are tender but still slightly crisp.
6. Stir in the zucchini and cook uncovered for another 3-4 minutes. The zucchini should be tender but not mushy.
7. Season the curry with soy sauce or tamari, maple syrup, salt, and pepper. Taste and adjust seasoning as needed.
8. Remove from heat and stir in the fresh lime juice for a bright, tangy finish.
9. Serve hot, garnished with fresh cilantro. Enjoy your vibrant vegan yellow curry over steamed rice or your favorite grain.

Tips & Variations

“For a creamier curry, use full-fat coconut milk and simmer gently to avoid curdling. Feel free to swap vegetables based on seasonality or preferences — sweet potatoes, peas, or baby corn work beautifully!”

• Make it spicy: Add chopped fresh chili or a pinch of cayenne pepper to elevate the heat.
• Protein boost: Toss in cooked chickpeas, tofu cubes, or tempeh for added protein and texture.
• Nutty flavor: Sprinkle toasted cashews or peanuts on top for crunch and richness.
• Oil-free option: Skip the coconut oil and dry sauté the onions, adding a splash of water as needed to prevent sticking.
• Meal prep friendly: This curry keeps well in the fridge for up to 4 days and freezes beautifully for later meals.

Nutrition Facts

Serving Suggestions

This vegan yellow curry pairs perfectly with a variety of sides to make a complete and satisfying meal. Consider serving it over fragrant steamed jasmine or basmati rice to soak up the delicious sauce.

For a lower-carb option, cauliflower rice or quinoa are fantastic alternatives. You could also enjoy it alongside freshly baked flatbreads or vegan naan to scoop up every bit of the curry.

To add more texture and freshness, garnish with chopped peanuts, sliced green onions, or a sprinkle of chili flakes. For a cooling contrast, a side of cucumber salad or vegan yogurt raita complements the spice beautifully.

Conclusion

This vegan yellow curry recipe is a wonderful addition to any plant-based kitchen. It’s straightforward to prepare, packed with wholesome ingredients, and offers layers of flavor that will satisfy both vegans and non-vegans alike.

The combination of creamy coconut milk, fragrant spices, and fresh vegetables creates a meal that’s comforting, colorful, and nutritious.

Whether you’re making it for a quick weeknight dinner or preparing a batch for meal prep, this curry is versatile and forgiving. Don’t hesitate to experiment with different vegetables or spice levels to make it your own.

For more inspiring vegan recipes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat. If you love baking, our Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try to complement your meals perfectly.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Yellow Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful vegan yellow curry made with coconut milk, turmeric, and fresh vegetables. Perfectly spiced and easy to prepare for a wholesome meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon coconut oil”, “1 onion, diced”, “3 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “2 tablespoons yellow curry paste”, “1 can (14 oz) coconut milk”, “2 medium potatoes, peeled and cubed”, “1 large carrot, sliced”, “1 red bell pepper, chopped”, “1 cup green beans, trimmed and cut”, “1 cup vegetable broth”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat coconut oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until fragrant and softened.”}, {“@type”: “HowToStep”, “text”: “Stir in yellow curry paste and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and vegetable broth; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Add potatoes and carrots; cook for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and green beans; simmer for another 10 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “6 g”, “fatContent”: “22 g”, “carbohydrateContent”: “28 g”}}