If there’s one dish that has me craving comfort and warmth, it’s vegetarian yellow curry. The rich, golden sauce filled with spices and fresh vegetables is a delightful escape from the ordinary. It’s not just about the taste; it’s about the experience of savoring each spoonful that transports you to a vibrant market in Thailand or a cozy kitchen filled with aromatic spices. With each bite, I find myself longing for the next and wondering how I can whip up a batch of this delicious dish in my own home.
If you’re a fan of vegetarian cooking or just someone looking to add some new flavors to your meals, this post is for you. Whether you’re a seasoned cook or a kitchen novice, these recipes are designed to be accessible. I’ve gathered 20 flavorful vegetarian yellow curry recipes that are not only easy to prepare but also packed with taste. From classic versions to unique twists, these dishes are perfect for any occasion, be it a weeknight dinner or a weekend gathering with friends.
In this guide, you’ll discover a range of vegetarian yellow curry recipes that bring warmth and joy to your table. You’ll find step-by-step instructions, ingredient lists, and tips to make each dish truly memorable. Get ready to dive into the world of flavor and creativity with these mouthwatering recipes. Let’s get cooking!
Key Takeaways
– Find a variety of 20 vegetarian yellow curry recipes that cater to different tastes and preferences.
– Each recipe is designed to be easy to follow, making them suitable for cooks of all skill levels.
– Enjoy diverse flavor profiles by exploring unique ingredients like sweet potatoes, chickpeas, and even pineapple.
– Discover how to incorporate seasonal vegetables into your curries for a fresh twist on classic flavors.
– Get tips on making these dishes suitable for meal prep, ensuring you always have a comforting meal ready to go.
1. Classic Vegetarian Yellow Curry
Are you craving a comforting dish that’s bursting with flavor? This Classic Vegetarian Yellow Curry is just what you need! With its creamy coconut milk and aromatic spices like cumin and coriander, it strikes the perfect balance between heat and sweetness, making every bite a delight.
Rich in nutrients and easy to prepare, this curry brings together potatoes, peas, and bell peppers for a satisfying meal that pairs beautifully with rice or naan. Plus, it’s a breeze to make vegan by using plant-based ingredients throughout the recipe.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon yellow curry powder
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 2 potatoes, diced
– 1 cup green peas
– 1 bell pepper, sliced
– Salt and pepper to taste
Instructions:
1. In a large pot, heat coconut oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in garlic and ginger, cooking for about 1 minute.
4. Add yellow curry powder and stir well.
5. Pour in coconut milk and vegetable broth, bringing to a simmer.
6. Stir in diced potatoes and cook for 15 minutes.
7. Add green peas and bell pepper, cooking for an additional 10 minutes until all vegetables are tender.
8. Season with salt and pepper.
9. Serve hot with rice or naan.
For an extra flavor boost, add a squeeze of lime juice just before serving. You can also throw in any vegetables you have on hand for added nutrition!
FAQs:
– Can I use other vegetables? Absolutely! Carrots or cauliflower work great.
– Is it spicy? Adjust the amount of curry powder to suit your preference.
2. Coconut Chickpea Yellow Curry
If you’re a fan of chickpeas, this Coconut Chickpea Yellow Curry is bound to become a favorite! The hearty texture of chickpeas blends seamlessly with the creamy coconut milk to create a protein-packed dish you can enjoy anytime. Spinach adds a vibrant green touch while boosting its nutritional profile.
This recipe is not only delicious but also highly adaptable. Swap in different greens or toss in some diced tomatoes for a tangy twist to keep things interesting!
Ingredients:
– 1 can (14 oz) coconut milk
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups fresh spinach
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon yellow curry paste
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Heat olive oil in a pan over medium heat.
2. Sauté the onion until soft.
3. Add garlic and curry paste, stirring for about 1 minute.
4. Pour in coconut milk and add chickpeas, bringing to a simmer.
5. Cook for 15 minutes, allowing flavors to meld.
6. Stir in fresh spinach until wilted.
7. Add salt to taste.
8. Serve with quinoa or brown rice.
For a richer flavor, try using homemade curry paste. Additionally, serve with lime wedges for a zesty kick!
FAQs:
– Can I freeze this curry? Yes, it freezes well for up to 3 months.
– Is it gluten-free? Yes, all ingredients are gluten-free!
How To Choose the Right Vegetarian Yellow Curry Recipe
Selecting the perfect vegetarian yellow curry recipe can enhance your cooking experience and delight your taste buds. With many options available, it’s essential to consider a few key factors to ensure you create a flavorful dish that suits your style and preferences. Here’s a guide to help you make the best choice.
1. Flavor Profile
Consider the flavors you enjoy most. Some recipes focus on spicy and tangy notes, while others are creamier with a hint of sweetness. Look for recipes that incorporate ingredients like coconut milk, spices, or fresh herbs. This way, you can select a curry that aligns with your palate and the kind of meal you want to create.
2. Ingredients Availability
Before deciding on a recipe, check the ingredients list. Some vegetarian yellow curry recipes might call for hard-to-find spices or specific vegetables. It’s best to choose a recipe with ingredients you can easily access at your local grocery store or farmer’s market. This can save you time and ensure you have everything you need when it’s time to cook.
3. Cooking Time
Consider how much time you have available for cooking. Some vegetarian yellow curry recipes can be prepared in under 30 minutes, while others may require more than an hour. If you’re looking for something quick and easy, pick a recipe that fits your schedule. On the other hand, if you have more time, don’t hesitate to try something more elaborate for a richer flavor.
4. Dietary Preferences and Restrictions
Take into account any dietary needs you or your guests may have. Are you looking for gluten-free options, or do you need to avoid certain allergens? Many vegetarian yellow curry recipes can be adapted to meet these needs. For example, you can substitute regular soy sauce with tamari for a gluten-free version, or use vegetable broth instead of chicken broth for a vegan option.
5. Cooking Skill Level
Think about your cooking skills and how comfortable you are in the kitchen. If you’re a beginner, opt for a simpler recipe with fewer steps and ingredients. More experienced cooks may enjoy tackling recipes that involve more complex techniques or a variety of spices. Choose a recipe that matches your confidence level to ensure a successful cooking experience.
6. Serving Size and Leftover Potential
Decide how many people you’ll be serving and whether you’d like leftovers. Some recipes serve larger portions than others. If you’re cooking for a family or hosting a gathering, pick a recipe that yields enough servings. Leftovers can be great for lunch the next day, so consider recipes that reheat well, such as those with rice or chickpeas.
Pro Tip: To make your vegetarian yellow curry even more flavorful, consider marinating your vegetables in your choice of spices beforehand. This step adds depth to the dish and enhances the overall taste.
By keeping these factors in mind, you can confidently choose a vegetarian yellow curry recipe that not only satisfies your cravings but also fits your cooking style and dietary needs. Enjoy the journey of creating a delicious meal!
3. Thai Yellow Curry with Tofu
Spice up your dinner plans with this Thai Yellow Curry with Tofu! This dish elevates the traditional recipe with bold Thai flavors. Firm tofu not only adds protein but also absorbs the spices and coconut milk beautifully, ensuring every bite is packed with flavor.
Filled with a medley of colorful vegetables, this meal is a fantastic way to enjoy a healthy and satisfying dish without feeling weighed down.
Ingredients:
– 1 block (14 oz) firm tofu, pressed and cubed
– 1 can (14 oz) coconut milk
– 2 tablespoons yellow curry paste
– 1 cup vegetable broth
– 1 red bell pepper, sliced
– 1 carrot, sliced
– 1 cup broccoli florets
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat vegetable oil over medium heat.
2. Add tofu cubes and sauté until golden brown on all sides.
3. Add yellow curry paste and stir for 1 minute.
4. Pour in coconut milk and vegetable broth, bringing to a simmer.
5. Add sliced bell pepper, carrot, and broccoli. Cook for 10-15 minutes.
6. Season with salt and pepper.
7. Serve with jasmine rice or noodles.
For extra crunch, top with roasted peanuts before serving. You can also add a splash of soy sauce for a savory boost.
FAQs:
– Can I use different vegetables? Yes! Customize with whatever veggies you love.
– Is it spicy? You can adjust the amount of curry paste to control the heat level.
🥗 Fresh & Crisp Apple Cucumber Salad
Elevate your vegetarian meals with this refreshing Apple Cucumber Salad recipe, perfect for vibrant summer dishes.
4. Sweet Potato and Spinach Curry
Who doesn’t love sweet potatoes? This Sweet Potato and Spinach Curry is a delightful twist on classic yellow curry, blending the earthy sweetness of sweet potatoes with the freshness of spinach. It’s ideal for a cozy dinner or as a meal prep option for busy weekdays.
The natural sweetness of the potatoes beautifully offsets the spices, creating a delicious and comforting experience in every bite.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cups spinach
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 tablespoon olive oil
– 1 cup vegetable broth
– Salt and pepper to taste
Instructions:
1. In a pot, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in yellow curry powder, cooking for a minute.
4. Add diced sweet potatoes and pour in vegetable broth, letting simmer for 15 minutes.
5. Once sweet potatoes are tender, stir in coconut milk and spinach.
6. Cook for an additional 5 minutes.
7. Season with salt and pepper.
8. Serve hot with brown rice or quinoa.
For an added touch, sprinkle with toasted coconut flakes before serving. You can also incorporate other root vegetables for a heartier dish.
FAQs:
– Can I use frozen spinach? Yes, just add it at the last moment, so it doesn’t overcook.
– Is it gluten-free? Yes, this recipe is naturally gluten-free.
5. Lentil Yellow Curry
Looking for a hearty and nutritious meal? This Lentil Yellow Curry is packed with protein and fiber, making it a filling option! Lentils are not only a fantastic source of plant-based protein but also offer a satisfying texture that pairs perfectly with the creamy curry sauce.
This recipe is ideal for a comforting weeknight dinner and brings a hearty element to any vegetarian menu.
Ingredients:
– 1 cup lentils (red or green)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1 tablespoon yellow curry powder
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté until translucent.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add lentils, coconut milk, and vegetable broth, bringing to a boil.
5. Reduce heat and let simmer for 20 minutes until lentils are tender.
6. Season with salt and pepper.
7. Serve with basmati rice or naan.
For extra flavor, add a splash of lemon juice or some chopped cilantro on top before serving. This curry also holds up well for leftovers!
FAQs:
– How long do lentils take to cook? Red lentils cook faster than green ones; adjust cooking time accordingly.
– Can I add other vegetables? Absolutely! Carrots and bell peppers are great additions.
6. Cauliflower and Potato Curry
This Cauliflower and Potato Curry is a comforting and satisfying dish that’s sure to please everyone at the table. Cauliflower is excellent at absorbing flavors, making it a perfect match for the creamy coconut sauce. Paired with potatoes, this meal is both filling and visually appealing.
This wholesome curry can be enjoyed with rice, quinoa, or even on its own for a low-carb option.
Ingredients:
– 1 head of cauliflower, cut into florets
– 2 potatoes, diced
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add potatoes and cauliflower, followed by vegetable broth and coconut milk, bringing to a boil.
5. Reduce heat and let simmer for about 20 minutes or until vegetables are tender.
6. Season with salt and pepper.
7. Serve with warm naan or over rice.
For added taste, try incorporating some peas or a handful of spinach towards the end of cooking for a burst of color!
FAQs:
– Can I use frozen cauliflower? Yes, but reduce the cooking time as needed.
– Is this dish spicy? It’s mild, but you can add chili flakes for more heat.
7. Vegetable Yellow Curry Soup
Craving a lighter dish that still satisfies? This Vegetable Yellow Curry Soup is the perfect answer! Filled with your favorite vegetables in a warm, spicy broth, it’s a comforting and nourishing option. Ideal for chilly evenings, this soup is not only delicious but also incredibly easy to prepare.
The addition of coconut milk lends creaminess while the assorted vegetables bring vibrant colors and textures to each spoonful.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (carrots, bell peppers, peas, etc.)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon yellow curry powder
– 3 cups vegetable broth
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion, cooking until soft.
3. Stir in garlic and yellow curry powder, cooking for about 1 minute.
4. Pour in vegetable broth and coconut milk, bringing to a simmer.
5. Add mixed vegetables and cook for about 20 minutes.
6. Season with salt and pepper.
7. Serve hot, garnished with fresh cilantro.
Feel free to substitute with any vegetables you have leftover, making it a great clean-out-the-fridge recipe!
FAQs:
– Can I make it ahead? Yes, this soup keeps well in the refrigerator and tastes even better the next day!
– Is it spicy? It can be made spicier by adding red pepper flakes or fresh chili peppers.
Fun fact: Coconut milk turns a simple vegetable yellow curry soup into a silky, comforting bowl in under 30 minutes. The trick is a quick simmer and you’ll get vibrant veggies and a cozy, vegetarian yellow curry flavor in every spoon.
8. Pineapple Curry with Cashews
Elevate your curry experience with this Pineapple Curry with Cashews! The sweet and tangy pineapple paired with crunchy cashews creates a uniquely satisfying dish that bursts with flavor. This tropical take on traditional yellow curry is perfect for impressing guests or adding variety to your dinner rotation.
The delightful combination of sweet and savory, along with the creamy coconut milk, makes this dish a favorite for everyone at the table.
Ingredients:
– 1 can (14 oz) coconut milk
– 1 cup pineapple chunks (fresh or canned)
– 1/2 cup cashews
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry powder for 1 minute.
4. Pour in coconut milk and add pineapple chunks, bringing it to a simmer.
5. Add cashews and cook for another 10 minutes.
6. Season with salt.
7. Serve with rice or quinoa.
For a spicy kick, add some chopped chili peppers. This dish pairs beautifully with jasmine rice!
FAQs:
– Is it kid-friendly? Yes! The sweetness of pineapple makes it appealing to children.
– Can I make it vegan? Yes, all ingredients are plant-based!
9. Curried Quinoa Salad
Searching for a fresh and filling dish? Look no further than this Curried Quinoa Salad! Combining nutty quinoa with fresh veggies and a light yellow curry dressing, this salad is not only nutritious but bursting with flavor. It’s perfect for a quick lunch or as a side dish for any gathering.
This salad can be enjoyed warm or cold, making it versatile for meal prep throughout the week.
Ingredients:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1/2 cup chopped cucumber
– 1/2 cup diced bell pepper
– 1/4 cup raisins
– 1 tablespoon yellow curry powder
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. In a pot, cook quinoa in vegetable broth according to package instructions.
2. In a bowl, combine olive oil, yellow curry powder, and salt to create a dressing.
3. Once quinoa is done, let it cool for a few minutes.
4. In a large bowl, mix quinoa with chopped cucumber, bell pepper, and raisins.
5. Drizzle with curry dressing and toss well.
6. Serve chilled or at room temperature.
Add some chopped herbs like cilantro or parsley for freshness. This salad also makes a great filling for wraps!
FAQs:
– Can I make it ahead? Yes, it lasts well in the fridge for up to 3 days.
– Is it gluten-free? Yes, quinoa is naturally gluten-free.
10. Creamy Mushroom Yellow Curry
For all the mushroom lovers out there, this Creamy Mushroom Yellow Curry is a must-try! Mushrooms add a savory richness to the dish, making it incredibly satisfying. The creamy sauce wraps around each bite, creating a comforting meal perfect for any occasion.
Simple yet flavorful, this recipe showcases the versatility of vegetarian cooking while highlighting the delightful taste of mushrooms.
Ingredients:
– 1 pound mushrooms, sliced
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat olive oil over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry paste, cooking for 1 minute.
4. Add sliced mushrooms and sauté for about 5 minutes.
5. Pour in coconut milk, bringing it to a simmer.
6. Cook for an additional 10 minutes.
7. Season with salt and pepper.
8. Serve over rice or with crusty bread.
For a deeper flavor, try using a mix of different mushroom varieties. Top with fresh basil or cilantro for a burst of flavor!
FAQs:
– Can I use dried mushrooms? Yes, just rehydrate them before cooking.
– Is it gluten-free? Yes, it’s made without any gluten-containing ingredients.
11. Spicy Eggplant Yellow Curry
Do you enjoy a bit of heat? This Spicy Eggplant Yellow Curry is perfect for satisfying that craving! Featuring tender eggplant that soaks up all the spices and flavors, it’s a rich and delicious dish that pairs wonderfully with rice or bread.
The spice level can be adjusted to your taste, making it versatile for everyone at the table.
Ingredients:
– 1 medium eggplant, diced
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1-2 fresh chili peppers, sliced (optional)
– Salt to taste
Instructions:
1. In a skillet, heat olive oil over medium heat.
2. Sauté diced onion until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add diced eggplant and sauté for about 5-7 minutes.
5. Pour in coconut milk, bring to a simmer, and cook for 15 minutes.
6. Add sliced chili peppers if using, and season with salt.
7. Serve with rice or naan.
Make sure to cook the eggplant well for the best flavor. You can also add chickpeas for a protein boost!
FAQs:
– Can I use frozen eggplant? Fresh is best, but thawed frozen eggplant can work in a pinch.
– Is it very spicy? You can easily adjust the heat by reducing the chili peppers.
12. Zucchini and Corn Curry
Brighten up your plate with this Zucchini and Corn Curry! The sweet corn and tender zucchini bring a fresh taste to the table, making this dish a celebration of seasonal produce. It’s perfect for those hot summer nights when you want something light yet fulfilling.
With its cheerful colors and easy preparation, it’s bound to become a family favorite!
Ingredients:
– 2 zucchinis, diced
– 1 cup corn (fresh or frozen)
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a large skillet, heat olive oil over medium heat.
2. Add diced onion, cooking until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add diced zucchini and corn, sautéing for about 5 minutes.
5. Pour in coconut milk and simmer for 10 minutes.
6. Season with salt before serving.
7. Enjoy with rice or as a side dish.
This dish pairs perfectly with crusty bread or tortilla chips for dipping. You can also sprinkle with fresh lime juice for a flavor boost!
FAQs:
– Can I use frozen corn? Yes, frozen corn works great and is easy to use!
– Is it vegan? Yes, all ingredients are plant-based.
This vegetarian yellow curry turns summer produce into a quick, one-pan win. Zucchini and corn brighten the plate, and coconut milk keeps it light yet satisfying—perfect for busy weeknights or relaxed weekend meals.
13. Butternut Squash Yellow Curry
This Butternut Squash Yellow Curry is a creamy delight that combines the natural sweetness of squash with aromatic spices. The vibrant orange color of the squash makes it visually appealing and inviting, perfect for autumn or anytime you want a hearty meal.
Rich in flavor and nutrients, this curry is sure to warm you up from the inside out!
Ingredients:
– 1 small butternut squash, peeled and diced
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 cup vegetable broth
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a pot over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add diced butternut squash, vegetable broth, and coconut milk.
5. Bring to a simmer and cook for about 20 minutes, until the squash is tender.
6. Season with salt and pepper.
7. Serve with rice or naan.
Top with pumpkin seeds or a swirl of yogurt for added creaminess. This curry also freezes well for later use!
FAQs:
– Can I use other winter squash varieties? Yes, acorn squash or kabocha would work beautifully!
– Is it gluten-free? Yes, all ingredients are gluten-free.
14. Cabbage and Carrot Curry
This Cabbage and Carrot Curry is a humble yet flavorful dish that showcases how simple ingredients can create comfort food at its best. As it cooks, cabbage becomes tender and sweet, complementing the earthy flavor of carrots. It’s an excellent way to incorporate more vegetables into your diet while enjoying a hearty meal.
This curry is light yet filling, making it perfect for any season!
Ingredients:
– 2 cups cabbage, chopped
– 2 carrots, sliced
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a pot, heat olive oil over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add chopped cabbage and sliced carrots, sautéing for another 5 minutes.
5. Pour in coconut milk and let simmer for 15 minutes.
6. Season with salt before serving.
7. Enjoy with warm bread or rice.
Feel free to add other vegetables like green beans or peas for variety. This dish also makes great leftovers!
FAQs:
– Can I use coleslaw mix? Yes, it’s a great shortcut!
– Is it vegan? All ingredients are plant-based, making it vegan-friendly!
Fun fact: This cabbage and carrot curry fits into vegetarian yellow curry goals—fiber, vitamin C, and comfort in one pot, often under 350 calories per serving. Simple ingredients can feed a family of four with flavor.
15. Green Bean Yellow Curry
This Green Bean Yellow Curry is a delightful way to enjoy fresh, crisp green beans with a flavorful twist. The combination of green beans in a creamy coconut sauce creates a wonderful harmony of textures and tastes. It’s light yet satisfying, making it a wonderful addition to any meal.
This curry can be served alone or over rice for a perfect meal.
Ingredients:
– 2 cups fresh green beans, trimmed
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a skillet, heat olive oil over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add green beans, sautéing for about 5 minutes.
5. Pour in coconut milk and simmer for 10 minutes.
6. Season with salt before serving.
7. Enjoy with rice or naan.
Add some crushed peanuts on top for a satisfying crunch! This dish is also perfect for meal prepping.
FAQs:
– Can I use frozen green beans? Yes, just adjust the cooking time as needed.
– Is it spicy? It’s mild, but you can add chili for heat.
16. Chickpea and Spinach Coconut Curry
This Chickpea and Spinach Coconut Curry is a quick and easy dish filled with wholesome ingredients. Chickpeas add protein, while spinach provides vibrant color and nutrients. It’s a perfect weeknight meal ready in a flash, and it’s incredibly delicious.
This flavorful curry is as nutritious as it is tasty, making it perfect for family dinners!
Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups fresh spinach
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Heat olive oil in a pan over medium heat.
2. Add diced onion and sauté until soft.
3. Stir in garlic and yellow curry powder, cooking for 1 minute.
4. Add chickpeas and coconut milk, bringing it to a simmer.
5. Stir in fresh spinach until just wilted.
6. Season with salt before serving.
7. Serve over rice or with naan.
Try adding a squeeze of lemon juice for brightness. This curry also tastes great with quinoa!
FAQs:
– Can I use frozen spinach? Yes, just add it in at the end so it doesn’t overcook.
– Is it gluten-free? Yes, it’s naturally gluten-free.
17. Roasted Vegetable Yellow Curry
This Roasted Vegetable Yellow Curry brings a different twist by enhancing flavors through roasting the vegetables beforehand. The charred edges of the veggies combined with the creamy coconut sauce create a delightful contrast. This recipe is great for making the most of your seasonal produce!
It’s a fantastic way to sneak in more vegetables while enjoying a satisfying meal.
Ingredients:
– 1 zucchini, diced
– 1 bell pepper, diced
– 1 red onion, chopped
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss diced vegetables with olive oil and salt, roasting on a baking sheet for 20 minutes.
3. In a pot, combine roasted vegetables with coconut milk and yellow curry powder, bringing to a simmer.
4. Cook for an additional 5-10 minutes.
5. Adjust seasoning as needed and serve!
Feel free to use any vegetables you have on hand. Roasting adds depth to the flavors without much effort!
FAQs:
– Can I use frozen vegetables? Fresh is best for roasting, but you can use frozen afterward if needed.
– Is it spicy? It’s mild; adjust the curry powder to your liking.
18. Curry Spiced Soba Noodles
This Curry Spiced Soba Noodles recipe is a quick and fun way to enjoy the flavors of yellow curry in a noodle dish. The nutty flavor of soba noodles pairs beautifully with the rich curry sauce, creating a delightful fusion of textures and tastes. Perfect for a quick weeknight dinner!
It’s a delicious way to mix things up and enjoy a meal that’s both filling and light.
Ingredients:
– 8 oz soba noodles
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 carrot, julienned
– 1 bell pepper, sliced
– 1 onion, diced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Cook soba noodles according to package instructions, then drain.
2. In a skillet, heat olive oil over medium heat, adding diced onion until soft.
3. Stir in carrot and bell pepper, cooking for about 5 minutes.
4. Add coconut milk and yellow curry powder, bringing to a simmer.
5. Toss in cooked soba noodles, mixing until well combined.
6. Season with salt and serve hot.
For added flavor, sprinkle with sesame seeds or chopped scallions. This dish is quick and can be customized with any vegetables you have!
FAQs:
– Can I use other types of noodles? Yes, feel free to substitute with your preferred type of noodle!
– Is it gluten-free? Check the soba noodles for gluten-free options.
19. Moroccan Yellow Curry
This Moroccan Yellow Curry combines traditional Moroccan spices with the comforting flavors of yellow curry, creating a unique and exciting dish. The warm spices like cinnamon and cumin paired with creamy coconut milk result in a fragrant meal that’s bursting with character.
This dish is excellent for those who want to experience a fusion of flavors in their cooking!
Ingredients:
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 tablespoon ground cumin
– 1 teaspoon cinnamon
– 1 cup chickpeas, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– Salt to taste
Instructions:
1. In a pot, heat olive oil over medium heat and sauté the diced onion until soft.
2. Add the yellow curry powder, cumin, and cinnamon, cooking for 1 minute.
3. Pour in chickpeas and coconut milk, bringing to a simmer.
4. Add diced bell pepper and cook for about 10 minutes.
5. Season with salt.
6. Serve with rice or couscous.
For additional flavor, toss in some dried apricots or raisins for a sweet twist! This dish can also be served with pita bread.
FAQs:
– Can I make it spicier? Yes, add chili powder or fresh chili to ramp up the heat.
– Is it vegan? Yes, all ingredients are vegan.
20. Mustard Greens and Yellow Curry
This Mustard Greens and Yellow Curry is a fantastic way to incorporate more leafy greens into your meals. The unique peppery flavor of mustard greens complements the creamy curry sauce beautifully. It’s a delightful and nutritious dish perfect for any time of the year.
This curry is not only delicious but also packed with nutrients, making it great for your health!
Ingredients:
– 2 cups mustard greens, chopped
– 1 can (14 oz) coconut milk
– 1 tablespoon yellow curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a pot, heat olive oil over medium heat and add diced onion, sautéing until soft.
2. Stir in garlic and yellow curry powder, cooking for 1 minute.
3. Add chopped mustard greens, tossing until wilted.
4. Pour in coconut milk and simmer for about 10 minutes.
5. Season with salt before serving.
6. Serve with rice or quinoa.
You can substitute mustard greens with kale or collard greens if preferred. This curry is delicious with a dollop of yogurt on top!
FAQs:
– Can I use other greens? Yes, feel free to mix in your favorites!
– Is it spicy? It’s mild, but you can add chili flakes if you like it hot.
Conclusion
These 20 vegetarian yellow curry recipes prove that plant-based cooking can be flavorful, vibrant, and satisfying. Whether you’re in the mood for a classic curry or want to try something a bit different like a Moroccan twist, there’s something here for every palate.
Cooking vegetarian doesn’t mean sacrificing flavor, and these recipes are a perfect example of how you can enjoy rich, aromatic dishes without meat. Don’t hesitate to try them out and share your favorites with friends and family!
Related Topics
vegetarian yellow curry
flavorful recipes
easy vegetarian meals
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plant-based cooking
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vegan options
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