Vegetarian Thai Yellow Curry
This Vegetarian Thai Yellow Curry is rich, creamy, and bursting with authentic Thai flavors. It’s a comforting, restaurant-style dish you can easily make at home. Serve it warm with rice!
Servings: servings
Calories: 397kcal
Ingredients
- 4 (500g) Red potatoes washed, peeled, and quartered
- 1 tablespoon Olive oil
- ¼ cup Onion sliced
- 1 clove Garlic minced
- 2 tablespoons Thai curry paste
- 1 cup Vegetable broth
- ½ cup Coconut cream
- 1 ½ cups Chickpeas drained and rinsed
- Salt to taste
Instructions
Prepare the Potatoes:
- Fill a large pot with water and bring to a boil.
- Add quartered red potatoes and boil until fork-tender, about 10–12 minutes. Drain and set aside.
Make the Curry Base:
- In a separate large pot, heat olive oil over medium heat.
- Add sliced onions and minced garlic. Sauté until fragrant and tender, about 2–3 minutes.
- Add Thai curry paste and stir for 30 seconds to release its aroma.
Combine and Simmer:
- Pour in vegetable broth and coconut cream. Stir to combine.
- Add chickpeas and boiled potatoes. Mix well.
- Reduce heat and let the curry simmer for 10–15 minutes until slightly thickened.
- Season with salt to taste.
Serve:
- Remove from heat and serve warm with steamed jasmine rice or brown rice.
Serving: 1gCalories: 397kcalCarbohydrates: 55gProtein: 11gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 45mgPotassium: 1263mgFiber: 10gSugar: 7gVitamin A: 1213IUVitamin C: 22mgCalcium: 69mgIron: 4mg
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