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Thai yellow curry vegan served in a bowl with rice
5 from 2 votes

Thai Yellow Curry (Vegan)

This Thai Yellow Curry is the perfect cosy dinner! It’s super easy to make, filled with veggies and all comes together in 25 minutes!
Prep Time5 mins
Cook Time20 mins
Course: Main Course, meal prep
Cuisine: Asian, thai
Keyword: easy, warm, winter
Servings: 4
Calories: 458kcal
Author: Ayeh
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  • 350 g firm tofu
  • 100 g yellow curry paste (4-5 tablespoons)
  • 1 onion
  • 2-3 garlic cloves
  • 2 tablespoon diced ginger
  • 2 carrots
  • 1 large zucchini
  • 2 medium potatoes
  • 1-2 cups vegetable stock or water
  • 400 ml canned coconut milk
  • 2 handfuls fresh Thai basil leaves or regular basil
  • Salt to taste
  • Extra virgin olive oil
  • Red pepper flakes (optional)


  • White rice and a squeeze of lime juice


  • Prepare ingredients, dice garlic and ginger, slice vegetables into similar bite-sized pieces, and dice tofu into cubes
  • Sauté onion in olive oil and once translucent add the ginger and garlic. Add the curry paste and sauté for a few minutes until lovely and fragrant
  • Add 1 cup of the vegetable stock along with the coconut milk, stir through and place the lid on and bring to the boil
  • Add potatoes and carrots, season with salt and optional chili flakes. Place lid on and allow to simmer on medium-high heat until vegetables are almost cooked through (in about 8 to 10 mintues). If the broth has reduced too much or is too thick, add the second cup of vegetable stock
  • Add zucchini and tofu and cook for 2 minutes. Tear in the basil leaves, serve with white jasmine rice with a squeeze of lime and enjoy your vegan Thai Yellow Curry



Calories: 458kcal | Carbohydrates: 37g | Protein: 14g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 1004mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9312IU | Vitamin C: 39mg | Calcium: 203mg | Iron: 5mg