Thai vegetable yellow Curry

Thai vegetable yellow Curry

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Course Main Course
Cuisine curry, thai
Servings 4


  • 1 tbsp. coconut oil
  • 2 onions chopped
  • 1 garlic cloves chopped
  • 3-4 tsp Thai Yellow Curry Paste
  • 1 cm ginger chopped
  • 1 small red Chilli
  • 400 ml Coconut Milk
  • 150 ml vegetable stock
  • 1 tbsp. Soy Sauce
  • ½ cauliflower cut into florets
  • 1 green pepper chopped
  • 400 g chickpeas
  • 1 lime juice
  • 2 tbsp fresh coriander leaves
  • 300 g Basmati Rice to serve.


  • In a saucepan, melt the coconut oil with the onions, garlic. Cook for 2 minutes to soften.
  • Add the yellow curry paste, ginger, chilli and pour in the coconut milk, vegetable stock. Add some soy sauce, to season.
  • Bring to the boil then add the cauliflower florets, green pepper, leeks and chickpeas. Simmer for 10 minutes until the vegetables are softened.
  • Remove from the heat, check the seasoning and add a squeeze of lime.
    Serve immediately with some rice and some fresh coriander.
Keyword curry, Kevin Dundon, thai, vegetables, vegetarian

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