Vegan Gluten-Free Thai Vegetable Curry

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 07/26/19
Beautiful (and Easy) Vegetarian Thai Yellow Curry
D.Schmidt
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
553 Calories
27g Fat
73g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 553
% Daily Value*
Total Fat 27g 34%
Saturated Fat 22g 109%
Cholesterol 0mg 0%
Sodium 797mg 35%
Total Carbohydrate 73g 26%
Dietary Fiber 13g 46%
Protein 14g
Calcium 245mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The best-ever Thai yellow vegetable curry and you're gonna love it! This curry is authentic, homemade veggie Thai food at its best. In this recipe there is no call for a curry paste; instead, all the minced herbs and dry spices are added directly to the curry pot - a great time-saver if you're in a hurry! The individual spices and herbs are added as you cook for a superior-tasting curry. Serve with your choice of plain jasmine rice, or Thai coconut rice (our favorite!) for a delicious, healthy, and nutritious vegetarian dinner. 

Ingredients

  • 2 shallots, chopped, or 1/3 cup chopped purple onion
  • 1 thumb-size piece of ginger or Thai ginger/galangal, grated
  • 4 cloves garlic, minced
  • 1 to 2 hot yellow chilies, minced, or 1 to 2 red chilies, or 1/2 to 1 tsp. dried crushed red chili (chili flakes)
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/3 teaspoon ground white pepper (available in the spice section)
  • 2 bay leaves
  • 1/2 cup strong-tasting vegetable stock or chicken/faux chicken stock*
  • 1 to 1/2 cups canned chickpeas (drained)
  • 1 carrot, sliced
  • 2 to 3 cups peeled squash or pumpkin, cubed
  • 1 potato, cubed
  • Optional: 1 cup cubed yam or sweet potato
  • 1 14​-ounce can coconut milk (full fat)
  • 3 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato ketchup or good-tasting tomato puree
  • 1/2 teaspoon whole cumin seed
  • 1/4 cup fresh Thai basil (or sweet basil)
  • 2 tablespoon coconut oil or vegetable oil

Steps to Make It

  1. Heat a wok, large frying pan or pot over medium-high heat. Drizzle in the oil and swirl around, then add the shallots, ginger, garlic, and chili. Stir-fry 1 to 2 minutes. While stir-frying, add the dry spices: coriander, ground cumin, turmeric, white pepper, and bay leaves.

  2. Add stock plus the chickpeas, carrot, squash, potato, and yam (if using), stirring well. Add coconut milk and bring to a gentle boil.

  3. Reduce heat to medium-low and simmer 10 to 12 minutes (for a thicker curry, do not cover). While simmering, add the soy sauce, lime juice, brown sugar, and ketchup. Finally, add the whole cumin seed. Continue simmering until vegetables are cooked to your liking.

  4. Taste-test the curry, adding more soy sauce if you prefer it saltier/more flavorful. If too salty or sweet for your liking, add more lime juice. Add more sugar if you find it too sour. More chili can be added for more spice.

  5. Transfer to a serving dish and top with plenty of fresh basil. Serve with plenty of Thai jasmine rice.