Plant-Based Thai Yellow Curry

Yellow Curry is a traditional Thai dish which is a milder version of the popular Green and Red Curries. Fresh turmeric not only gives this dish it’s warm yellow glow, but is packed with health benefits. Turmeric contains the active ingredient Curcumin, which has been scientifically proven to improve heart health and to prevent against Alzheimer’s and cancer. This potent anti-inflammatory and antioxidants may also help improve symptoms of depression and arthritis.

Plant-Based Thai Yellow Curry

Jam-packed with the freshest ingredients, and an unforgettable flavour, this Plant-Based Thai Yellow Curry ticks all the boxes.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 7

Course: Comfort Food, Dinner, Lunch, Main Course

Cuisine: Thai

Ingredients Method Notes

Ingredients

  

• FOR THE CURRY PASTE
• 4 inch piece of turmeric peeled
• 1 tbsp ground coriander seeds
• 1 tbsp lime zest
• 1/4 cup fresh ginger – chopped
• 1/2 cup fresh coriander stems
• 1/2 cup fresh coriander leaves
• 4 shallots – chopped (use the one's that look like small onions, not green shallots)
• 1 1/2 tbsp fresh lemongrass peeled and chopped
• 1 lemon juiced
• 2 tbsp fresh dill (chopped)
• 5 large dried chillies
• 4 cloves garlic – peeled
• FOR THE YELLOW CURRY
• 1 tbsp vegetable oil
• 2 tsp sesame oil
• 3 cloves garlic – minced
• 1 tbsp fresh grated ginger
• 450 g block firm tofu – 1.5-2cm cubes
• 2 400g cans organic coconut cream
• 1 1/2 cups water
• 1 Purple sweet potato – peeled and diced
• 1 onion – chopped
• 1 red capsicum – chopped
• 200 g sliced mushrooms
• 1 small head broccoli – chopped
• 1 cup cauliflower florets
• 1 med zucchini – chopped
• 1 handfull green beans – chopped
• 100 g fresh baby corn
• 15 Thai basil leaves
• 1/2 cup coriander leaves
• 1/2 tsp white pepper
• Salt and black pepper to taste

Method

 

1. **Curry Paste**
2. Blend all ingredients together using a high-speed blender or stick blender until it becomes a smooth paste. Cover and set aside.
3. **To Make Thai Yellow Curry**
4. Heat oil in a large non-stick pan or pot.
5. Add the minced garlic and chopped onions and sauté for a couple of minutes.
6. Now add all of the chopped vegetables except the capsicum. Continue to sauté, stirring frequently, for another 2 min.
7. Add the curry paste. Stir through well for a couple of minutes until vegetables are coated.
8. Add the water, salt and pepper, stir through. Cover and allow to simmer on low heat for around 10 min.
9. Once done, remove cover and stir. Add the coconut, capsicum, Thai basil and coriander. Mix well and allow to simmer for a few more minutes.
10. Serve over Jasmine or coconut rice, garnished with chopped coriander.

Notes

**Note:** You can mix and match the vegetables you decide to use for this dish to suit your own preferences. Add a tablespoon of peanut butter for a flavour burst.