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yellow curry with bell pepper and carrots over brown rice in a grey bowl
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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!
Course Main Course
Cuisine American, Thai
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
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