Dairy-Free Thai Yellow Curry

Savor the vibrant flavors of this Dairy-Free Thai Yellow Curry, a comforting and creamy dish that’s perfect for weeknight dinners or meal prep. Made with rich coconut milk, aromatic yellow curry paste, and an array of colorful vegetables like sweet potatoes, zucchini, and red bell peppers, this plant-based twist on traditional Thai curry is deliciously satisfying. With the option to add crispy tofu or protein-packed chickpeas, it’s a versatile and protein-rich meal that suits vegan diets effortlessly. Simmered to perfection and seasoned with fresh lime juice and cilantro, this curry is best enjoyed over fluffy jasmine rice for an authentic touch. Ready in just 45 minutes, this gluten-free, dairy-free recipe is a feast for both the eyes and the taste buds!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 tablespoons yellow curry paste
• 2 cups full-fat coconut milk
• 1 cup vegetable stock
• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, sliced
• 1 medium zucchini, chopped
• 1 medium red bell pepper, sliced
• 1 medium onion, diced
• 1 block or can tofu, cubed and pan-fried (or chickpeas for a vegan protein)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon brown sugar (optional)
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 3 cups jasmine rice, cooked

Directions

Step 1

Heat the coconut oil in a large pot or deep skillet over medium heat.

Step 2

Add the diced onion and sauté until softened and translucent, about 3 minutes.

Step 3

Stir in the yellow curry paste and cook for an additional 1-2 minutes to release its aroma.

Step 4

Pour in the coconut milk and vegetable stock. Stir until the curry paste is fully combined into the liquid.

Step 5

Add the diced sweet potatoes and sliced carrots. Simmer for 10 minutes, uncovered, until the vegetables begin to soften.

Step 6

Add the zucchini, red bell pepper, and tofu (or chickpeas). Simmer for another 10–15 minutes, or until all the vegetables are tender and the sauce has thickened slightly.

Step 7

Stir in lime juice, chopped cilantro, brown sugar (if using), sea salt, and black pepper. Adjust salt and sweetness to taste.

Step 8

Remove from heat and let the curry rest for a couple of minutes before serving.

Step 9

Serve the curry over jasmine rice, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2710.6g)

Amount per serving	% Daily Value*
Calories	3695.2

Total Fat 198.7g	0%
Saturated Fat 132.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4173.6mg	0%
Total Carbohydrate 384.5g	0%
Dietary Fiber 41.1g	0%
Total Sugars 58.8g
Protein 124.2g	0%

Vitamin D 0IU	0%
Calcium 1823.3mg	0%
Iron 37.7mg	0%
Potassium 4922.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 13.0%

Carbs: 40.2%