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Easy Peasy Yellow Curry (WFPB, Vegan)

By now you probably know I absolutely love curries, and I’ve recently found the best curry paste that makes authentic eating at home more possible! Mekhala curry paste is super fresh and I love that it has no added ingredients besides the ones you want (no citric acid or guar gum or anything!). It is totally vegan and oil-free (unlike many that have shrimp in them). As a great added plus, it supports women in Thailand. Although it’s a bit more expensive than other brands, it’s a lot cheaper than going out for Thai Curry, it supports a great cause and it’s really, really delicious. We were so sad when our jars ran out! We tried the yellow, red, and lemongrass pastes and loved them all. The red had a lot of heat (which we personally love), but the yellow does not.

My husband and I were whipping up little pots of curry sauce with this paste during his lunch break to pour over baked potatoes, and licking the pot. You can make a curry sauce like that by making this recipe and leaving out the broccoli and sweet potato. You may want to thicken it with a bit of cornstarch-water slurry. Then pour it on everything because the flavors are so good!

Enjoy this delicious, plant-based yellow curry!

If you don’t have curry paste, you would also love my Instant Pot Vegetable Curry or my Low-Fat Vegetable Curry which use dry spices you might have in your cupboard already. 

The link to Mekhala curry paste is an affiliate link.

Easy Peasy Yellow Curry
Prep Time
20 mins

Using yellow curry paste, this curry is flavorful and always hits the spot!

Servings: 4 servings
Author: Faithful Plateful
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 TBSP fresh ginger, grated
  • 1 sweet potato, peeled and chopped
  • 1 bunch broccoli, chopped (or 1 pound frozen broccoli)
  • 1 14-oz can light or regular coconut milk
  • 3 TBSP yellow curry paste (I love Mekhala brand)
  • 1 cup frozen peas
  • 1 TBSP soy sauce
  • 1 lime, juiced
for serving
  • cooked rice
  • cilantro, chopped
  • peanuts or cashews
  1. Start cooking rice if you need to.

  2. Saute onion in a large skillet or a pot with a splash of water for about 5 minutes, until fragrant and getting soft.

  3. Add garlic and ginger, and saute a minute or two more.

  4. Add chopped sweet potato, coconut milk, and curry paste. Simmer about 5-10 minutes, stirring occasionally, until sweet potato is crisp tender. Add broccoli and cook another 5 minutes until it is bright green and barely tender as well. Stir in soy sauce and squeeze the lime juice in. Stir in frozen peas, which will help cool it down so it's ready to eat.

  5. Taste and add extra curry paste for stronger flavor, more soy sauce for saltiness, and more lime juice for tang.

  6. Serve over rice, and top with cilantro and crushed peanuts or cashews.

Recipe Notes

If you'd like to add tofu, press and cube extra firm tofu (super firm is even better!), and cook in a skillet with salt and pepper until golden brown. Add to the curry at the end. 

Any curry paste will work, but some brands are MUCH spicier than others, so add a small amount in the beginning if you are unsure. I learned this the hard way, you can learn from me.

For a recipe using dry curry powder instead of paste, see my Instant Pot Vegetable Curry or my Low-Fat Vegetable Curry recipes. 




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