This vegan yellow curry recipe is perfect for hot and cold weather. You can mix up the veggies to match the season, your taste, or whats in your fridge. We typically use the same vegetables every time we make this (because they’re Marlowe’s favorites), but we do change it up depending on what we have in stock. As long as you season it well, almost any veggies should do! Also, I have listed some harder to find spices on here– but offer suggestions that are easier to find! I swear this recipe is 100% easier than it looks at first glance! Promise!
You’ll need: 
1 tablespoon coconut oil (optional — honestly, I list it because most people are accosutmed to cooking with oil, but I do without it these days
1 tsp coriander seeds

1 small onion, sliced
2 small carrots sliced
1/4 head of cabbage (any color — but purple will give your curry a different hue)
1 cup of peas
1 – 2 cups of broccoli
green onion (for garnish)
13.5 ounces of coconut milk (+ less or more for desired consistency)
salt + pepper to taste
lime for garnish
cilantro for garnish
for the paste*:
tablespoons chopped lemongrass (optional)
1 small thumb ginger, peeled
3 cloves garlic, peeled
1 2 inch piece turmeric, peeled  (or 2 teaspoons dry turmeric powder)
1 – 2 tablespoon cilantro stems
2 citrus leaf, finely sliced (optional)
brown rice or your other favorite grain, prepared as directed. (optional)
*the lemongrass and citrus leaves are totally optional. we’re lucky to have both in our garden so we grab as necessary. But you can absolutely skip these two ingredients and still rate a really delicious and fragrant curry. We also like to use whole coriander seeds, but the powder variety will work just as well. For the turmeric, we often find ourselves using the powder, but when we have the fresh one, we use that. Both are delicious– both will stain, use with caution 🙂
How to:
-to make your paste add all ingredients to a mortar and pestle and smash until smooth or add to highspeed blender or food processor and blend until a smooth paste

-In a medium heated pan add coconut oil

-when hot add fennel seeds and coriander seeds (if using coriander powder, wait until paste to add). Stir and salute for 1 to 2 minutes
-add sliced onion and carrots and salute until onions are soft
-add paste and cook for a minute, until very fragrant
-add the rest of veggies and saute for about 5 minutes
-add full can coco milk and bring to boil.  Simmer until veggies tender.
-add fresh lime juice to give it an extra pop
-add salt and pepper to taste
-plate your curry and grain (if using) add fresh cilantro, an extra squeeze of lime, or crushed nuts if you’d like! tada!

SO you can find basically all these ingredients at your local whole foods or often asian markets. We find a lot of really great spices at our local farmers market too. But if you can’t find the fresh stuff, you can always order good quality powders online– I like this brand a lot.

And voila! This recipe is also super kid friendly too. Like I Said, you can change up the veggies to match your (or your kids) favorite tastes. Sometimes we use peppers instead of broccoli, add a bit of spinach, or add tofu or tempeh. We also like to add red chili flake, but this obviously makes it less kid friendly! Use this recipe as a base and play around to make it your own delicious creation 🙂  Nom nom nom. Easy and delicious. And perfectly warming for this cooling weather 🙂

Hope you enjoy!

ps. If you are in the restaurant industry and looking for a high quality bulk source of coconut milk, check out


  1. yum! we loooove yellow curry at home, but i've only ever made it with the jarred stuff, which i'm not a huge fan of. so excited to find a recipe with whole foods- going to have to set aside a saturday evening to try this one out! looks delicious! ✘

  2. Oh wow I am so glad I read this before going grocery shopping today 🙂 This sounds so yummy! I am definitely going to try it. Thanks!