Easy Vegan Yellow Curry Bowls
Vegan Yellow Curry Bowls! An easy weeknight dinner made with chickpeas, veggies, and a simple yellow curry sauce.
I’ve got an appetite for curry. The fragrant aroma of ginger, garlic, chili, coconut and turmeric is like candy to my senses. I don’t discriminate. Green curry bowls, peanut curry, chickpea curry, potato curry, coconut curry noodle bowls; asking me to pick a favorite is like asking me to pick my favorite episode of Arrested Development. I can’t & I won’t.
With all the options, I sideline yellow curry the most. It’s not that I don’t love it, but it tends to not have the same richness as green curry or depth of spice as the red variety. That is, until I tried the yellow curry at a hole-in-the-wall Thai joint in DC a few months back.
This is my healthier take on that recipe; packed with chickpeas, sweet potatoes, bell peppers and a simple yellow curry sauce.
See below for more details on how to make these vegan yellow curry bowls, or scroll down for the full recipe.
Why We Love This Recipe
You know those meals that seduce you to have just one more bite, even though you’re past the point of fullness? That was this curry. Rich and creamy with just a hint of ginger and red chilis.
Like all good meals, I’ve been dreaming about this one ever since. So, into the kitchen I went to create my own yellow curry bowl.
It’s also fairly easy to put together. Toast the spices, add in the veggies, coconut broth, chickpeas and sweet potatoes, then cook until tender. It’s a cozy fall and winter meal that’s packed with so much flavor.
Ingredient Notes
- Yellow Curry Paste + Powder: These are different, and I realize at first glance, looks like they may clash with flavors but it works. I use the Now Curry powder from Penzey’s and I really like the yellow curry paste from this brand, but any kind will work.
- Sweet Potatoes: The sweet potatoes add a nice sweetness and creaminess to these yellow curry bowls. If you must, you can sub in butternut squash, carrots or even potatoes.
- Coconut Milk: I do like full-fat coconut milk but you can use light coconut milk if you’d prefer.
- Brown Sugar: A pinch of brown sugar really helps to balance the flavors of this recipe and I don’t recommend skipping it.
Tips for Success
Save this one for when you want curry in a hurry. Make a quick sauce by combining the curry powder, coconut milk and yellow curry paste. I prefer to use light coconut milk when I’m cooking at home but if you love the thick mouthfeel of restaurant curry then you’ll want to use a full-fat can instead.
Into the pot go the rest of the vegetables and a can of garbanzo beans for extra protein and heft. I won’t lie when I say it’s my favorite ingredient here. I really could just eat this sauce with chickpeas and be done with it but what kind of RD would I be if I didn’t include a least a few vegetables? Simmer, thicken and serve.
My kids prefer white rice so we often enjoy this, but you can also use brown rice if you’d like.
More Thai-Inspired Curry Recipes
- Tofu Thai Red Curry Bowls
- Slow Cooker Thai Red Curry
- Spring Vegetable Thai Green Curry
- Spicy Thai Green Curry Soup with Lentils
- Summer Vegetable Curry
If you try these yellow curry bowls, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Yellow Curry Bowls
Equipment
Ingredients
- 1 tablespoon oil
- 1/4-1/2 teaspoon red pepper flakes, more, if you like it spicy
- 1 1/2 teaspoon yellow curry powder
- 1 teaspoon fresh grated ginger
- 1/2 yellow or white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups chopped sweet potatoes
- 14 ounce can full-fat coconut milk (light is OK)
- 3 tablespoons yellow curry paste
- 1 cup vegetable broth
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 14 ounce can chickpeas, drained and rinsed
- juice of 1 lime
- Cooked rice, for serving
Instructions
- In a large sauce pan, heat the oil over medium heat. Add the curry powder, ginger and red pepper flakes and toast until fragrant, about 1 minute.
- Add in the onion and cook until translucent but not browned, about 5 minutes.
- Add in the bell peppers and sweet potatoes, then add in the coconut milk, vegetable broth and curry paste. Let simmer over medium-low heat until sweet potatoes are tender, about 25 minutes.
- Whisk in the soy sauce, brown sugar and chickpeas. Let simmer an additional 5 minutes.
- Stir in the lime juice, season to taste as needed and serve over cooked rice.