This vegan yellow curry recipe is hands down one of our family’s favorite meals. My wife makes it and has it all memorized now, BUT, the meal is so good that the kids told my wife she should open up her own restaurant called “Mommy’s Famous” and that this should be the featured dish. You can make it all in one skillet and your entire house will smell like curry heaven.
This Yellow Curry Recipe Can Be Made In Just 15-Minutes Start To Finish
When it comes down to yellow vs red curry, I tend to find that my kids like the yellow a lot more. Oftentimes, red can seem a bit too spicy for them. With the yellow, we like to add some potatoes and broccoli for some added texture and nutrition. My favorite part about this recipe is the versatility when it comes to toppings. I use fresh pineapple, raisins, peanuts, and so much more to top mine. What’s your favorite curry topper? Put your mixture over a bed of brown rice so it can soap up all of the yellow curry soupy goodness and enjoy!
Other Easy Vegan Meals You Might Like:
Vegan Yellow Curry Recipe
Ingredients
- 2 packages Hodo Thai Curry Tofu Nuggets 8oz each
- 1 can water chestnuts 8oz
- 1 can full fat coconut milk
- 1/4 cup matchstick carrots
- 2 cups vegetable broth
- 1 can diced potatoes
- 1 bag steam-in-bag brown rice
- 1 bag steam-in-bag broccoli
- 1/4 tsp ground ginger
- 2 tsp can sugar or agave syrup
- 4 tsp garlic powder
- 1 tsp turmeric
- 4 tsp yellow curry powder
- 1 tsp salt
Instructions
- Heat coconut milk and veg broth in skillet on medium-high for 5 minutes
- While heating milk and veg broth, microwave broccoli and rice in microwave
- Add carrots, broccoli, sliced potatoes (drained) and chestnuts to the skillet
- Simmer on medium-was high heat for two minutes
- Add ginger, salt, sugar, garlic, tumeric, curry powder and stir over medium low heat for 3-4 minutes
- Top with fresh lime and cilantro
