Vegan yellow curry

20-Minute Vegan Yellow Curry

This 20-Minute Thai Vegan Yellow Curry is absolutely delicious and super easy to make. All clean ingredients and packed full of vegetables.

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 128 kcal


  • 1 small yellow onion
  • 1 clove garlic
  • 3 Tbsp yellow curry paste
  • 1 can full fat coconut milk
  • 1 lbs mushrooms (450g)
  • 1 small head of cauliflower
  • 1 hand full fresh coriander leaves
  • 1 Tbsp sesame seeds
  • 1 chili (optional)
  • Salt
  • Pepper


  1. Cut cauliflower into bite-size florets, wash and drain.
  2. Clean mushrooms with a paper towel. Don't rinse with water, just use a paper towel to get rid of dirt.
  3. Heat a large pan over medium heat.
  4. In the meantime, peel and chop onion and peel and crush garlic.
  5. Once pan is hot, add a splash of flavorless oil, chopped onion and crushed garlic and stir fry until onion is translucent.
  6. Add coconut curry paste and coconut milk and whisk until well combined.
  7. Add mushrooms and cauliflower florets and increase heat to bring to a boil.
  8. Once boiling reduce heat again to medium and boil for aproximately 10 minutes or until cauliflower is cooked to your liking. Season to taste.
  9. Serve over steaming hot rice and top with freshly chopped coriander and chili and sprinkle some sesame seeds on top.

Recipe Notes


Nutrition Facts
20-Minute Vegan Yellow Curry
Amount Per Serving
Calories 128 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Sodium 441mg 18%
Potassium 799mg 23%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 6g
Protein 7g 14%
Vitamin A 3%
Vitamin C 105%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.