Vegan Thai Yellow Curry

Name: Vegan Thai Yellow Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon coconut oil; 1 medium onion, diced; 1 medium carrot, diced; 4 garlic cloves, finely chopped; 1 tablespoon fresh ginger, finely chopped or grated; 1 tablespoon green chilli, finely chopped; 225 g (1/2 lb) fresh tomatoes, diced; 3 tablespoons yellow Thai curry paste; 1 medium zucchini, sliced; 1 medium potato, peeled and cubed; 250 ml (1 cup) water; 1 x 400 g (14 oz) can chickpeas, drained and rinsed; 1 x 400 ml (14 oz) can coconut milk; Fresh coriander, a handful

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : Paris | Vegan Cocotte

thai yellow curry vegan yellow curry

Instructions

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Step 1

Heat the coconut oil in a large, deep pan and cook the onion and carrot for 4-5 minutes over medium heat.

Step 2

Stir in the garlic, ginger and green chilli and continue to cook for 1-2 minutes.

Step 3

Add the tomatoes and cook for 2-3 minutes until they start to break down.

Step 4

Next, stir in the Thai curry paste and cook for a further minute.

Step 5

Add the zucchini, potato and water and bring to a boil. Turn the heat to medium-low and simmer for 15 minutes, covered with a lid.

Step 6

Stir in the chickpeas and coconut milk and continue to cook for another 5 minutes or until the curry has thickened to your liking.

Step 7

Add the fresh coriander, season to taste and serve over rice or with naan.

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