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, 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. 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 

• 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 

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.

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.

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. 

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!

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Sina