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    Yellow Curry

    Published: Sep 26, 2022 · Modified: Sep 26, 2022 by Sina · This post may contain affiliate links · Leave a Comment

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    yellow curry with vegetables in a grey bowl with a text overlay

    This yellow curry with carrots, bell pepper, and potatoes makes such a great weeknight dinner for the whole family. The recipe is super easy, packed with flavor, vegan, and it comes together in just 35 minutes!

    yellow curry with bell pepper and carrots over brown rice in a grey bowl

    Why This Recipe Works

    Curries just make the perfect comfort food after a long day. This yellow curry is one of my favorites! It comes together in just a little over half an hour and it’s super delicious and healthy at the same time. Besides, it’s pretty filling thanks to the potatoes. 

    The vegan chicken strips are a great source of plant-based protein in this recipe. If you are not a fan of meat alternatives, you could also replace them with chickpeas. 

    For the sauce, I first sautéd chopped onion, garlic, and fresh ginger. Then I added yellow curry paste and curry powder and canned coconut milk. The sauce is super rich, creamy, and packed with flavor. 

    I usually serve this curry over cooked brown rice but it’s also great with naan bread for a change. We’ve made it so many times and it’s always a winner! 

    What Goes Into This Recipe 

    the ingredients that go into this recipe on a marble countertop

    • Carrots 
    • Potatoes 
    • Red Bell Pepper 
    • Onion – white onion. 
    • Garlic 
    • Ginger – fresh ginger. 
    • Lime
    • Coconut Milk – use full fat canned coconut milk. 
    • Yellow Curry Paste – not all curry pastes are vegan as some contain shrimp paste, so always check the label. 
    • Curry Powder
    • Vegan Chicken Strips – use your favorite brand. 
    • Fresh Cilantro 

    How To Make This Recipe 

    a collage of four step-by-step photos that show the preparation of this dish

    1. Step: Heat some oil in a large pan and pan-fry the vegan chicken strips over high heat for about 4-5 minutes until browned and crispy. Set aside. 

    2. Step: Cut the potatoes into cubes, the carrots into slices, and the bell pepper into medium chunks. Finely chop the garlic, the onion, and the ginger. 

    3. Step: Add a little more oil to the same pan you used for the vegan chicken and sauté the onion for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for another minute.

    4. Step: Then add the potatoes and cook for another 3 minutes.

    a collage of four step-by-step photos that show the preparation of this dish

    5. Step: Stir in the yellow curry paste, curry powder, and turmeric.

    6. Step: Stir well and cook for another minute.

    7. Step: Then add the coconut milk, the bell peppers, and the carrots.

    8. Step: Let it simmer for about 20 minutes.

    a black pan with curry on a white wooden board

    9. Step: Season with salt, pepper, red pepper flakes, and lime juice. Serve over rice and sprinkle with freshly chopped cilantro.

    Recipe Notes

    • If you are cooking for kids, leave out the red pepper flakes and make sure your curry paste isn’t too spicy or reduce the amount of curry paste. The one I used is only mildly spicy. 
    • The recipe is pretty flexibel. Cauliflower and peas are also a great addition to this curry. 

    Frequently Asked Questions

    How Long Does This Curry Last? 

    Stored in an airtight container in the fridge, the curry will last up to 2-3 days. 

    Can I Freeze It? 

    No, unfortunately, potatoes don’t freeze well. They will become mushy and change the curry’s texture. So I wouldn’t recommend freezing this recipe. 

    a grey bowl with yellow curry on a wooden board with limes and cilantro in the background

    Related Recipes 

    • Cauliflower Curry 
    • Pumpkin Curry
    • Easy Vegetable Curry
    • Sweet Potato Curry 
    • Easy Vegan Chickpea Curry 
    • Massaman Curry 
    • Asian Spaghetti 

    I Like To Hear From You! 

    I hope you like this vegan yellow curry as much as we do around here.

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    yellow curry with bell pepper and carrots over brown rice in a grey bowl

    Yellow Curry

    This yellow curry with carrots, bell pepper, and potatoes makes such a great weeknight dinner for the whole family. The recipe is super easy, packed with flavor, and it comes together in just 35 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Thai
    Diet: Vegan, Vegetarian
    Prep Time: 5 mins
    Cook Time: 35 mins
    Servings: 4 servings
    Calories: 368kcal
    Author: Sina

    Ingredients

    • 12 oz vegan "chicken" strips
    • 1 onion, finely chopped
    • 2 cloves of garlic, finely chopped
    • 1 teaspoon fresh ginger, finely chopped
    • 17 oz potatoes, cut into cubes
    • 2 tablespoons yellow curry paste
    • 1/2 teaspoon turmeric
    • 1 can full-fat coconut milk
    • 1/2 cup vegetable broth
    • 1 red bell pepper, cut into medium chunks
    • 2 carrots, sliced
    • salt, to taste
    • 1 teaspoon curry powder
    • black pepper, to taste
    • red pepper flakes
    • juice of 1/2 lime
    • fresh cilantro, to serve

    Instructions

    • Heat some oil in a large pan and pan-fry the vegan chicken strips over high heat for about 4-5 minutes until browned and crispy. Set aside. 
    • Cut the potatoes into cubes, the carrots into slices, and the bell pepper into medium chunks. Finely chop the garlic, the onion, and the ginger. 
    •  Add a little more oil to the same pan you used for the vegan chicken and sauté the onion for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for another minute.
    • Then add the potatoes and cook for another 3 minutes.
    • Stir in the yellow curry paste, curry powder and turmeric.
    • Stir well and cook for another minute.
    • Then add the coconut milk, the vegetable broth, the bell peppers, and the carrots.
    • Let it simmer for about 20 minutes.
    • Season with salt, pepper, red pepper flakes, and lime juice. Serve over rice and sprinkle with freshly chopped cilantro.

    Notes

    • If you are cooking for kids, leave out the red pepper flakes and make sure your curry paste isn't too spicy or reduce the amount of curry paste. The one I used is only mildly spicy. 
    • The recipe is pretty flexibel. Cauliflower and peas are also a great addition to this curry. 
    • Stored in an airtight container in the fridge, the curry will last up to 2-3 days. 

    Nutrition

    Calories: 368kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 21g | Sodium: 164mg | Potassium: 985mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7274IU | Vitamin C: 70mg | Calcium: 63mg | Iron: 3mg
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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