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Vegan yellow curry with mixed vegetables in a pan and chopped cilantro.

Vegan Yellow Curry with Mixed Vegetables


  • Author: Allie
  • Total Time: 42 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Easy flavor-packed vegan yellow curry with mixed vegetables. It's loaded with colorful veggies, a little spicy from red chili, creamy coconut milk, and flavor from the spices and fresh cilantro.


Ingredients

Scale
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, sliced or chopped
  • 1 large bok choy ((about 1 pound) 453 g)) sliced (green and white parts separated)
  • 1 red chili pepper, finely diced (I use a fresh cayenne pepper) 
  • 3 garlic cloves, minced or crushed
  • ½ inch fresh ginger, grated or minced
  • 2 tablespoons curry powder
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric (optional)
  • ½ teaspoon salt, or to taste
  • ½ cup water
  • 1 can (14 ounces (402 mL)) full fat or lite coconut milk
  • 1 can (15 ounces (425 g)) chickpeas, drained and rinsed
  • 2 tablespoons tamari or low-sodium soy sauce
  • 2 teaspoons maple syrup
  • 1 lime, juiced (about 2 tablespoons)

 

For Serving

  • Fresh chopped cilantro
  • More sliced red chili
  • Rice or noodles

Instructions

  1. Sauté the red bell pepper, zucchini, white parts of the bok choy (reserving the green parts for later), and red chili in a preheated pan, for about 8-10 minutes or until the vegetables have softened. Add a splash of water or vegetable broth to keep the vegetables from sticking for oil-free cooking (or use a neutral-tasting oil).  Alternatively, you can cook the vegetables in ¼ cup of water or vegetable broth if you don’t have a nonstick pan.  Or use a tablespoon of neutral-tasting oil.
  2. When the vegetables have softened, add the garlic and ginger then sauté for 1-2 more minutes.
  3. Add curry powder, ground coriander, ground cumin, ground turmeric (if used), and salt then sauté for about 30 seconds to 1 minute until it’s aromatic.
  4. Use ½ cup of water to deglaze the pan, scraping off any brown bits on the bottom of the pan.  Now add the coconut milk, chickpeas, tamari, and, maple syrup. 
  5. Bring to a gentile simmer and cook covered for about 10 minutes for the flavors to blend together.
  6. Then stir in the green parts of the bok choy and cook uncovered on a gentle simmer for about 5 minutes, or just until the green parts have wilted.
  7. Then stir in the fresh lime juice, serve over rice, and top with fresh chopped cilantro.

Notes

For the recipe to go a little more smoothly have all of your veggies prepped and spices measured out before you start cooking.

  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: Thai inspired

Keywords: vegan chickpea curry, mixed vegetable curry with coconut milk, oil free curry, chickpea curry without tomatoes