Go Back
+ servings
Thai yellow curry served with rice in a white bowl with bowl of rice and a fork beside.
Print Pin
5 from 1 vote

Thai Vegan Yellow Curry with Vegetables

Featuring colorful veggies and tofu cooked in a creamy golden curry sauce, this Thai vegan yellow curry will be your next favorite meal! This amazingly delicious dish is quick to put together and is ready in 30 minutes. Even meat eaters will be impressed by this vegetable yellow curry!
Course Main Course, Side Dish
Cuisine Thai
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 397kcal
Author Meesha


  • 1 medium onion diced (yellow or red)
  • 3 cloves garlic minced
  • 2-4 tablespoons yellow curry paste *
  • 1 can coconut milk full-fat or lite (about 400ml/13.6oz)
  • 1 cup vegetable stock
  • 1 teaspoon ground turmeric
  • 1 medium carrot peeled and cubed
  • 1 medium potato peeled and cubed
  • 1 block extra-firm tofu drained, pressed and cubed
  • 8 oz green beans
  • 4 oz baby spinach (optional)
  • 1 tablespoon maple syrup or another sweetener
  • salt to taste


  • Heat up a tablespoon or so of neutral-tasting oil in a Dutch oven or soup pot over medium-high. Once heated, add onion and saute until translucent.
    1 medium onion
  • Add garlic and curry paste in next, and fry for a minute or so until fragrant.
    3 cloves garlic, 2-4 tablespoons yellow curry paste
  • Pour coconut milk, stock along with ground turmeric into the pan, and bring mixture to a boil.
    1 can coconut milk, 1 cup vegetable stock, 1 teaspoon ground turmeric
  • Reduce heat to a gentle simmer, then toss carrot and potato cubes in. Boil for 6-8 minutes, or until they have softened slightly.
    1 medium potato, 1 medium carrot
  • Next, add tofu and green beans. Cook for another 5-6 minutes, or until all veggies have softened.
    8 oz green beans, 1 block extra-firm tofu
  • Turn off the heat, then stir in baby spinach if using. Add maple syrup and salt to taste. Your vegan yellow curry is ready to be served!
    4 oz baby spinach, 1 tablespoon maple syrup, salt


*Yellow curry paste - I am using the Blue Elephant’s curry paste, which happens to be vegan. 
  • You can use other brands that you can get your hands on but bear in mind that some might contain animal products like shrimp paste. Hence, you must read the ingredients label before purchasing. 
  • Alternatively, you could make your own at home following this yellow curry paste recipe by Wok and Skillet, but do omit shrimp paste to keep this dish vegan. 
Helpful tips
  • This curry is moderately spicy, but the spice level will vary depending on the brand of yellow curry paste used. Hence, if you are sensitive to heat, I recommend starting with half the amount and adding more if needed. 
  • On the other hand, you can increase the spice level by adding 1-2 chopped bird’s eye chilies. Fry it together with the curry paste until fragrant. 
  • You can use other kinds of vegetables in place of what this recipe calls for. Zucchini, bell peppers, peas, and kale are some great choices. 
  • Leftover vegetable yellow curry can be kept in an airtight container and refrigerated for 3-4 days. 
  • To make this recipe oil-free, use ¼ cup of broth or water to saute the aromatics and curry paste instead of oil. 


Calories: 397kcal | Carbohydrates: 32g | Protein: 13g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 499mg | Potassium: 1039mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6905IU | Vitamin C: 33mg | Calcium: 135mg | Iron: 5mg