Vegan Thai Yellow Curry

I’ve been enforcing a strict ‘no fussy eaters’ rule when making friends for the last ten years or so, there is only one exception to this rule…Tara. I find the easiest way of catering for fussy eaters (Tara) is to ask them (her) what their (her) favourite food is, I’ll then make a healthier version of it and keep my fingers crossed. Needless to say, whenever Tara comes to visit we have her favourite, Thai Yellow Curry.

I hadn’t even heard of yellow curry when Tara first mentioned it 4 years ago, I promptly found a recipe but realised that I would need to adapt to allow for Tara being vegetarian, this early version was on my original food blog. Today’s version is even better than the original as it uses Helen’s simple cooking method AND it’s vegan – perfect for meatfree Mondays!

This is a delicious, warming curry that’s just perfect for Autumn evenings.

Vegan Thai Yellow Curry
Serves 4

1 onion, roughly chopped
4 cloves of garlic, roughly chopped
1 thumb of ginger, roughly chopped
400ml coconut milk
1 small butternut squash, cubed
6 kaffir lime leaves
Juice of a lime
1 tbsp lemongrass puree
1 tbsp vegetable stock powder
3 tsp ground coriander
2 tsp chilli flakes (optional)
1 tsp cumin
1 tsp turmeric
200g mushrooms, sliced
200g mangetout or sugarsnap peas
Large handful coriander

  1. Put the onion, garlic and ginger into the food processor and pulse until very finely chopped – you can do this by hand, it’ll just take a little longer!
  2. Put the coconut milk, butternut squash, kaffir lime leaves, lime juice, lemongrass puree, stock powder, coriander, chilli, cumin and turmeric into a large pan. Stir to combine, bring to a gentle boil and then cover and cook on a medium/low heat
  3. After 40 minutes, stir thoroughly and add the mushrooms, coriander and mangetout, cook for a further 10 minutes
  4. Serve either on it’s own or with a side of brown rice!


Hannah x

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