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!
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.
Packed with tender carrots, vibrant bell peppers, hearty vegan chicken strips, and creamy potatoes, this curry is a flavor explosion that will leave you craving for more! The potatoes perfectly soak up the flavors and they make this curry filling and you will feel nourished for hours.
The vegan chicken strips take this curry to a whole new level of deliciousness! They make this dish so hearty and satisfying. Plus, they 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.
And making this recipe is a breeze! With just a handful of ingredients and some simple steps, you’ll have a delicious curry ready to impress your family and friends in no time.
Besides, this curry is incredibly versatile! Serve it over steamed basmati rice or brown rice for a comforting and hearty meal, or pair it with some naan bread. Plus, you can customize it with your favorite veggies or swap vegan chicken strips for tofu, tempeh, or chickpeas.
We’ve made this yellow curry so many times and it’s always a winner! So grab your veggies, spices, and coconut milk, and give this recipe a try!
Ingredients & Substitutions
- Carrots
- Potatoes
- Red Bell Pepper
- Onion – white onion.
- Garlic
- Ginger – fresh ginger.
- Lime
- Coconut Milk – use full fat canned coconut milk. You could replace it with light coconut milk, but the curry won’t be as creamy. Don’t replace it with coconut milk that comes in a carton (like almond milk) as it is way too thin.
- 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. You could also replace it with tofu, tempeh, or chickpeas.
- Fresh Cilantro
How To Make This Recipe
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: Next, add the potatoes and cook for another 3 minutes.
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.
9. Step: Season with salt, pepper, red pepper flakes, and lime juice. Serve over rice and sprinkle with freshly chopped cilantro.
Tips & Tricks
- 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 super flexibel. Cauliflower and peas are also a great addition to this curry. Or replace the vegan chicken strips with tofu or tempeh.
Storing
Stored in an airtight container in the fridge, the curry will last up to 2-3 days.
Freezing
Unfortunately, potatoes don’t freeze well. They will become mushy and change the curry’s texture. So I wouldn’t recommend freezing this recipe.
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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!
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Sina
Yellow Curry
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.
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