Vegan Thai Yellow Curry
A vibrant and hearty dish filled with colorful vegetables and creamy coconut milk, perfect for a nourishing meal any day of the week.
Ingredients
Main Ingredients
- 2 cloves large cloves of garlic crushed
- 1 medium zucchini/courgette diced
- 2 units green/spring onions sliced thinly
- 1 cup purple cabbage sliced thinly
- 2 medium heads bok choi cut into slices
- 1 medium red pepper diced
- ½ cup sugar snap peas sliced
- 2 cups cooked or tinned chickpeas drained if tinned
- 6 tbsp yellow curry paste store-bought or homemade
- 1 can full-fat coconut milk high quality
- 1 cup vegetable stock to enhance flavor
To Serve
- 1 cup brown rice for base
- ¼ cup toasted cashews for topping
- ½ cup chopped cilantro/coriander for garnish
Instructions
Preparation
- Prepare all your ingredients as instructed. Ensure everything is diced, crushed, and ready to go.
Cooking
- In a large saucepan, add all ingredients except the leafy bits of the bok choi.
- Stir the mixture well to combine and bring it to a gentle boil.
- Once boiling, reduce heat and cover the saucepan. Gently simmer for about 15-20 minutes.
- In the final minute of cooking, stir in the bok choi leaves until they wilt.
Serving
- Remove the saucepan from the heat and serve the curry in large bowls.
- Pair it with brown rice, sprinkle with toasted cashews, and garnish with chopped cilantro.
Notes
For a fresh twist, add a dash of lime juice at the end. Ensure to prep all ingredients ahead of time for a seamless cooking experience. This curry freezes beautifully for easy meals later on.