An easy one-pot meal, perfect for midweek dinners. This vegan Thai yellow curry is naturally gluten-free and comforting.
Try as I might, there's no use denying it anymore. Summer disappeared pretty rapidly about a week ago and since then Vancouver has descended into near-constant rain.
This isn't unusual for the time of year, but we always seem to be unprepared for the shock of cooler weather and the loss of long summer days. I actually enjoy this time of year because I love nesting - being cosy indoors and taking long warm baths. I'm essentially a hibernating creature.
And with cooler weather comes warmer foods like chilis, stews, curries and roasts. This time of year is perfect for these because we're still enjoying plenty of freshly harvested produce.
If you have a farmer's market nearby I highly recommend scouting out local fruits and vegetables. They'll invariably taste better than anything you buy in supermarkets.
At the moment I'm a big fan of Thai curries. They're quick and easy to make for a mid-week dinner, and are satisfyingly hearty on cold, rainy days.
You can buy or make your own curry paste (recipe to make your own coming to the blog soon!) and you can put almost any vegetables in them - meaning they're a great way of using up whatever is in your fridge!
Substitutions - This vegan Thai yellow curry contains chickpeas, sugar snap peas, cabbage, red pepper, bok choy and courgettes/zucchinis, but you're welcome to sub in any other vegetables if you've got some that need using.
Curry thickness - This curry is not thick: it's meant to be slightly more 'soup'-like, as this is based on one I had in the past and loved. That said, the liquid should be really flavourful and tasty. If it's not, troubleshoot by following these next three tips:
Coconut milk - Make sure you have a really high quality full-fat coconut milk, as not all coconut milks are created equal! Some are mainly water and will just make your curry watery and bland. When you open the can, the milk should look thick and creamy, not thin and watery.
Chickpeas - Make sure you drain the water off the chickpeas if you're using canned ones, otherwise this can make the liquid more watery.
Stock cubes - If using stock cubes, try using the same amount in less water - that will cut down on the liquid content of your curry drastically. Enjoy!
MORE WARMING VEGAN DINNERS
Vegan Thai Yellow Curry (gluten-free)
- 2 large cloves of garlic, crushed
- 1 medium zucchini/courgette, diced
- 2 green/spring onions, sliced thinly
- 1 cup purple cabbage, sliced thinly
- 2 medium heads bok choi, cut into 2cm slices and separated into stalks and leafy bits
- 1 medium red pepper, diced
- ½ cup sugar snap peas, sliced into three pieces and ends trimmed
- 2 cups cooked or tinned chickpeas (drained if tinned)
- 6 tablespoon yellow curry paste (use your favourite store-bought or make your own)
- 1 can full fat coconut milk (make sure it’s a high quality, creamy milk)
- 1 cup vegetable stock
To serve (optional)
- Brown rice
- Toasted cashews
- Chopped cilantro/coriander
- Prepare all ingredients as instructed.
- Add all ingredients except the leafy bits of the bok choi to a large saucepan.
- Stir to combine and bring the mixture to a boil.
- Reduce the heat, cover the saucepan with a lid and simmer gently for about 15-20 minutes, or until the zucchini is soft enough to eat.
- Gently stir in the bok choi leaves and simmer for one more minute.
- Remove from the heat and serve in large bowls with brown rice, toasted cashews and cilantro.
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!