Vegan Yellow Thai Curry With Mixed Vegetables

Vegan yellow thai curry

The Spruce

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
382 Calories
16g Fat
56g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 382
% Daily Value*
Total Fat 16g 20%
Saturated Fat 13g 66%
Cholesterol 0mg 0%
Sodium 645mg 28%
Total Carbohydrate 56g 20%
Dietary Fiber 11g 41%
Protein 12g
Calcium 174mg 13%
*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.)

If you like exploring different vegetarian and vegan Thai food recipes at home, you'll definitely want to give this simple and easy yellow Thai curry recipe a shot. It's made with coconut milk, potatoes, broccoli, fresh ginger and plenty of spices. 

What makes this simple homemade vegan curry recipe so easy and quick to prepare is that there is no need to use a store-bought or pre-made curry paste in this vegetarian yellow Thai curry, as this recipe is seasoned and colored with curry powder, turmeric, and chili sauce. If you're new to vegetarian cooking or Thai food cooking, this is a simple recipe to start out with. It also makes for an easy weeknight vegetarian dinner idea. Pair it with some white rice or quinoa, or, make it even easier on yourself and use some instant rice and you've got dinner on the table in just a few minutes.


  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 potato (pre-cooked and chopped)
  • 2 carrots (pre-cooked and sliced)
  • 1 cup broccoli
  • 1/2 head cauliflower (chopped)
  • 1 tablespoon fresh ginger (grated or minced)
  • 1 teaspoon sugar
  • 3 cloves garlic (minced)
  • 1/2 teaspoon turmeric
  • 2 teaspoons curry powder
  • 3 tablespoons chili sauce
  • 1/3 teaspoon salt (use sea salt or kosher salt)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thai curry
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  2. First, place the coconut milk and vegetable broth in a large pot and give it a quick stir. Bring the mixture to a slow simmer.

    Put broth and coconut milk in a pot
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  3. Add in the pre-cooked or leftover potatoes, carrots, broccoli, and cauliflower (or whatever vegetables you are using) and allow the mixture to simmer for a few minutes, stirring once or twice.

    Add in vegetables
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  4. Add in the ginger, sugar, garlic, turmeric, curry powder, chili sauce, and salt and stir to combine well.

    Add in spices
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  5. Allow your yellow curry to continue to cook over medium-low heat for 3 to 5 more minutes, or until the vegetables are all tender.

    Boiling soup
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  6. Taste, and adjust the seasonings to taste. You may want to add a bit more salt, or a squeeze of fresh lime juice or top it all off with some fresh chopped cilantro for serving. 

    Season to taste
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  7. Serve your prepared yellow curry over rice if desired.