Vegan Thai Yellow Curry

Dive into a bowl of vibrant, flavor-packed comfort with this Vegan Thai Yellow Curry! Bursting with bold, aromatic spices from authentic vegan yellow curry paste, this wholesome dish features a medley of tender vegetables like potatoes, carrots, zucchini, and broccoli, all simmered in a rich, creamy coconut milk broth. Cubes of firm tofu add a satisfying protein boost, while a touch of soy sauce, maple syrup, and lime juice create the perfect balance of savory, sweet, and tangy flavors. Ready in just 45 minutes, this gluten-free, plant-based recipe pairs beautifully with fluffy jasmine rice and a sprinkle of fresh cilantro for an easy, nourishing weeknight meal. Perfect for fans of Thai-inspired cuisine looking for a vegan twist!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 3 tablespoons yellow curry paste (vegan)
• 2 cups coconut milk (full-fat)
• 1 cup vegetable broth
• 3 pieces potatoes (medium, peeled and diced)
• 2 pieces carrots (sliced into rounds)
• 1 piece red bell pepper (julienned)
• 1 piece zucchini (sliced into half-moons)
• 2 cups broccoli florets
• 1 block firm tofu (cubed)
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 3 tablespoons fresh cilantro (chopped, for garnish)
• 4 cups jasmine rice (cooked, for serving)

Directions

Step 1

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

Step 2

Add the yellow curry paste and sauté for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, stirring well to combine.

Step 4

Add the diced potatoes and sliced carrots into the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 10 minutes.

Step 5

Add the red bell pepper, zucchini, broccoli florets, and tofu. Stir to combine and let the curry simmer for another 10-12 minutes, or until the vegetables are tender.

Step 6

Stir in the soy sauce, maple syrup, and lime juice. Taste and adjust seasoning as needed.

Step 7

Turn off the heat and let the curry sit for a couple of minutes to meld the flavors together.

Step 8

Serve hot over cooked jasmine rice, and garnish with fresh cilantro.

Nutrition Facts

Serving size	(3002.1g)

Amount per serving	% Daily Value*
Calories	3635.3

Total Fat 156.1g	0%
Saturated Fat 118.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 2686.6mg	0%
Total Carbohydrate 482.4g	0%
Dietary Fiber 41.0g	0%
Total Sugars 54.6g
Protein 103.7g	0%

Vitamin D 0IU	0%
Calcium 2074.6mg	0%
Iron 36.3mg	0%
Potassium 5643.2mg	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: 37.5%

Protein: 11.1%

Carbs: 51.5%