| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 33g | 26g | 33g |
| sugars | fibre | protein | salt |
| 8g | 7g | 16g | 2g |
Why I Love Thai Vegetarian Yellow Curry
Among my plethora of beloved recipes, the Vegetarian Yellow Curry holds a special place in my heart. It’s a tangle of vibrant flavors and colors that enlightens the taste buds – it’s as visually appealing as it is remarkably luscious.
The Allure of Thai Cuisine
The cuisine of Thailand truly fascinates me. Its unique blending of sweet, salty, sour and spicy elements is something I try to echo in my own cooking whenever possible. Being born and raised in a household that held its culinary traditions at utmost importance, I have a particular fondness for authentic, wholesome meals. This, mixed with my profound respect for lauded chefs like David Thompson, a master of Thai cuisine who has greatly inspired me, leads to the creation of gems like our Vegetarian Yellow Curry.
Bringing the East to the West
Essentially, this recipe is a beautiful concoction of nutritious vegetables and mouth-watering flavors. The bright hues of bell peppers, carrots, zucchini, and spinach mixed with the rich, yellow curry paste, creates a dish that looks just as tantalizing as it tastes. The inclusion of tofu grants the dish a light yet satisfying quality that perfectly complements the robustness of the curry.
While the original recipe has its roots deeply embedded in Thai cuisine, my New England upbringing always compels me to add a little something extra. For this dish, my spin on it is adding a dash of turmeric powder, a spice deeply appreciated in my Irish family, known for its health benefits and unique taste.
This Vegetarian Yellow Curry has a striking similarity to the beloved Irish stew – a clear comfort dish in my family – from its heartwarming nature to its mouthwatering meld of flavors, though it takes on an Asian twist. Serve it alongside steamed Jasmine rice, and you’ll have a satisfying meal perfect for any weeknight dinner or gathering.
Vegetarian Yellow Curry, a dish so vibrant and flavorful yet soul-soothing, is a testament to how diverse food traditions can harmoniously integrate, creating a culinary experience that’s unparalleled. From my family to yours, I hope this recipe brings joy to your tables as it does to ours.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 yellow pepper, sliced
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 1 zucchini, sliced
- 1 tablespoon turmeric powder
- 3 tablespoons yellow curry paste
- 2 cans (13.5 oz each) of full fat coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 cup cubed tofu
- 2 cups fresh spinach
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
- Steamed jasmine rice for serving
Method
Step One
Heat up the vegetable oil in a large pot over medium heat. Once the oil is hot, add the thinly sliced onion, minced garlic, sliced yellow pepper, sliced red bell pepper, sliced carrots, and sliced zucchini into the pot. Stir and cook the vegetables until they’re softened which should take about 5 to 7 minutes.
Step Two
Add the turmeric powder and yellow curry paste into the pot. Stir everything together well, making sure all the vegetables are coated with the curry paste and turmeric. Cook for around 2 minutes.
Step Three
Add the 2 cans of full fat coconut milk, vegetable broth, soy sauce, and brown sugar to the pot. Stir everything together well and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes to let everything meld together.
Step Four
Add the cubed tofu to the pot, stir well into the mixture and let it cook for another 5 minutes.
Step Five
Add the fresh spinach into the pot, stir into the mixture and continue to simmer until the spinach has wilted. This should take about another 2 minutes.
Step Six
Turn off the heat, and add in the chopped fresh cilantro and juice of 1 lime. Stir everything together well. Taste the curry and add salt to your liking.
Step Seven
Service the curry hot over steamed jasmine rice. Enjoy your vegetarian yellow curry!
