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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
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
128
kcal
Ingredients
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
Instructions
Cut cauliflower into bite-size florets, wash and drain.
Clean mushrooms with a paper towel. Don't rinse with water, just use a paper towel to get rid of dirt.
Heat a large pan over medium heat.
In the meantime, peel and chop onion and peel and crush garlic.
Once pan is hot, add a splash of flavorless oil, chopped onion and crushed garlic and stir fry until onion is translucent.
Add coconut curry paste and coconut milk and whisk until well combined.
Add mushrooms and cauliflower florets and increase heat to bring to a boil.
Once boiling reduce heat again to medium and boil for aproximately 10 minutes or until cauliflower is cooked to your liking. Season to taste.
Serve over steaming hot rice and top with freshly chopped coriander and chili and sprinkle some sesame seeds on top.
Notes
[nutrition-label]
Nutrition
Calories:
128
kcal
|
Carbohydrates:
16
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.5
g
|
Sodium:
441
mg
|
Potassium:
799
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
150
IU
|
Vitamin C:
86.6
mg
|
Calcium:
60
mg
|
Iron:
1.8
mg