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Vegan Thai Yellow Curry

Quick and Easy One-Pot Vegan Thai Yellow Curry
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Author Rini Desarin


For the Garnish

  • 2 Tbsp Coconut Oil
  • ¼ cup Red Skin Spanish Peanuts
  • ¼ cup Sweet Garden Peas
  • ½ cup Sweatened Coconut Flakes
  • Cilantro Optional

For the Curry

  • 2 Tbsp Coconut oil
  • 1 tsp Cumin Seeds
  • 1 tsp Ginger grated
  • 1.5 cup Cauliflower Florets
  • ¼ cup Snow Peas Optional
  • 2 cups Broccoli Slaw
  • 2.5 Tbsp Yellow Curry Powder Adjust to your spice tolerance
  • 1.5 tsp Salt
  • ½ tsp Cumin Powder Optional
  • 3.5 cup Coconut Milk
  • ½ cup Water


Prepare the Garnish

  • Start by preparing the garnish. In a medium pan, add all the ingredients (except the cilantro)
  • Saute for about 2 minutes on medium heat, making sure that you don't brown the coconut
  • Remove from heat and set it aside

Prepare The Curry

  • In the same pan, add the oil, cumin seeds, ginger and cauliflower florets
  • Saute on medium heat for about 5 minutes until the cauliflower florets are slightly brown
  • Add the remaining ingredients, except the coconut milk and oil
  • Let them saute on medium heat for 5 minutes, stirring occasionally
  • Add the coconut milk and water
  • Turn the heat down slightly and let it simmer for 25 minutes
  • Turn off the heat, add the sauteed garnish and cilantro
  • Serve immediately