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Home » Recipes » Mains » Vegan Thai Yellow Curry (gluten-free)

Vegan Thai Yellow Curry (gluten-free)

Published: Sep 11, 2018 Modified: Jul 4, 2023 by Elizabeth · 6 Comments

An easy one-pot meal, perfect for midweek dinners. This vegan Thai yellow curry is naturally gluten-free and comforting.

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Vibrant Thai Yellow Curry (vegan + gf)

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!

Vibrant Thai Yellow Curry (vegan + gf)

INGREDIENT NOTES

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!

Vibrant Thai Yellow Curry (vegan + gf)

MORE WARMING VEGAN DINNERS

Butter Tofu

Chickpea Spinach Curry

Homemade Vegan Chili

Easy Eggplant & Chickpea Stew

Vegan Thai Yellow Curry (vegan + gf)
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5 from 4 votes

Vegan Thai Yellow Curry (gluten-free)

A warming one-pot meal, perfect for mid-week dinners. This veganThai yellow curry is naturally gluten-free and comforting in cold weather.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Asian, gluten-free, healthy, Thai, vegan, vegetarian
Servings: 4 people
Author: Elizabeth Emery

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

I like to garnish my curry with toasted cashews, seeds and chopped cilantro because I love an explosion of colour in my food – particularly in the colder months! This is totally optional however – feel free to garnish as you wish and get creative!
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!

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!

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Reader Interactions

Comments

  1. Victoria

    January 04, 2019 at 10:26 pm

    I saw this recipe in a magazine I bought with a Veganuary meal plan, and I made it tonight. My question is - is the stock really necessary? I made it as written and it turned out extremely watery, to the point I had to drain it before I could eat it. Did I do something wrong?

    Reply
    • Elizabeth

      January 04, 2019 at 11:46 pm

      Hi Victoria,

      Thanks so much for your feedback! This Thai curry is naturally supposed to be a bit liquid - this one doesn't really thicken (you can't tell from the photos above but there is quite a lot of curry liquid mixed with the rice), but the liquid should be flavourful and not watery in taste. If it's coming out too watery for your liking, here are a couple of tips:

      - try using a stock cube (I assume you're using cubes) in half or quarter the amount of water suggested in the recipe, that way you'll still get the flavour but without the extra liquid.
      - make sure you're using a high quality, full fat coconut milk (as lower quality milks can have a high water content).
      - make sure you drain the chickpeas before adding them (if using tinned).

      I hope these tips help!

      Reply
  2. Alex

    September 09, 2020 at 12:51 am

    5 stars
    My go to Thai curry recipe! I often mix up the vegetables but still keep the ratios. Great recipe!

    Reply
    • Elizabeth

      September 10, 2020 at 4:06 pm

      I'm so glad you love it Alex! I do that too - love being able to customize it depending on what I have in the fridge.

      Reply
  3. Steven

    November 30, 2020 at 1:15 am

    5 stars
    I love making this recipe! I often mix it up with a few different veggies too.

    Reply
    • Elizabeth

      November 30, 2020 at 7:32 pm

      Thank you Stephen! So glad you're enjoying it. It's one of my faves too - make it all the time!

      Reply

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