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Thai Yellow Vegetable Curry (Vegan/gluten-free!)

User Rating 5 Star Rating (6 Reviews)


Thai Yellow Vegetable Curry
Peddhapati/Flickr/CC BY 2.0
This Vegetarian Thai Yellow Curry is authentic, homemade vegan Thai food at its best! Note that here I have dispensed with making a curry paste; instead, all the minced herbs and dry spices are added directly to the curry pot - a great time-saver if you're in a hurry! And unlike a lot of other yellow curry recipes out there, I don't use curry powder, preferring to add the individual spices for a superior-tasting curry. Serve with your choice of plain jasmine rice, coconut, or whole grain Thai coconut rice for a delicious, healthy, and nutritious vegan dinner. Wonderful for a fall or winter meal. ENJOY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: SERVES 4-5 with rice


  • 2 shallots, chopped, OR 1/3 cup chopped purple onion
  • 1 thumb-size piece of ginger OR Thai ginger/galangal, grated
  • 4 cloves garlic, minced
  • 1-2 hot yellow chilies, minced, OR 1-2 red chilies, OR 1/2 to 1 tsp. dried crushed red chili (chili flakes) - adjust to your preferred spiciness
  • 1 tsp. ground coriander
  • 2 tsp. ground cumin
  • 3/4 tsp. ground turmeric
  • 1/3 tsp. ground white pepper (available in the spice section)
  • 2 bay leaves
  • 1/2 cup strong-tasting vegetable stock OR chicken/faux chicken stock*
  • 1 to 1/2 cups canned chickpeas (drained)
  • 1 carrot, sliced
  • 2-3 cups peeled squash or pumpkin, cubed
  • 1 potato, cubed
  • Optional: 1 cup cubed yam or sweet potato
  • 1 14 ounce can coconut milk (full fat)
  • 3 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. brown sugar
  • 2 Tbsp. tomato ketchup OR good-tasting tomato puree
  • 1/2 tsp. whole cumin seed
  • 1/4 cup fresh Thai basil (or sweet basil)
  • 2 Tbsp. coconut oil OR vegetable oil


  1. Heat a wok, large frying pan or pot over medium-high heat. Drizzle in the oil and swirl around, then add the shallots, ginger, garlic, and chili. Stir-fry 1-2 minutes. While stir-frying, add the dry spices: coriander, ground cumin, turmeric, white pepper, and bay leaves.
  2. Add stock plus the chickpeas, carrot, squash, potato, and yam (if using), stirring well. Add coconut milk and bring to a gentle boil.
  3. Reduce heat to medium-low and simmer 10 to 12 minutes (for a thicker curry, do not cover). While simmering, add the soy sauce, lime juice, brown sugar, and ketchup. Finally, add the whole cumin seed. Continue simmering until vegetables are cooked to your liking.
  4. Taste-test the curry, adding more soy sauce if you prefer it saltier/more flavorful. If too salty or sweet for your liking, add more lime juice. Add more sugar if you find it too sour. More chili can be added for more spice.
  5. Transfer to a serving dish and top with plenty of fresh basil. Serve with plenty of Thai jasmine rice. Also ecellent with my Thai Coconut Rice or Thai Brown Coconut Rice. ENJOY!

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great dish!, Member matta89

Came out great! Next time, I'll add more turmeric, ginger and cut soy sauce to just 1 TB. Prep time was around 20 mins, your experience will vary on your knife skills.

1 out of 1 people found this helpful.

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