Craving a burst of flavor that’s both satisfying and guilt-free? Look no further than these Easy Vegan Yellow Curry Bowls! This delightful dish brings the vibrant tastes of Thai cuisine right to your kitchen, all while being completely plant-based. With creamy coconut milk, aromatic yellow curry paste, and a medley of colorful vegetables, this recipe is not only a feast for the eyes but also a wholesome meal that can be whipped up in just 30 minutes. Perfect for busy weeknights or impressing guests, these bowls are a must-try for anyone looking to elevate their dinner game. Dive in and discover how easy it is to create a restaurant-quality experience at home!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Coconut milk
- Yellow curry paste
- Mixed vegetables (carrots, bell peppers, peas)
- Chickpeas
- Brown rice
- Fresh basil
- Lime juice
- Salt
Instructions
- Rinse brown rice thoroughly and cook according to package instructions. Typically, use 2 cups water for every 1 cup of rice, bring to a boil, then simmer covered for 45-50 minutes until tender.
- While rice is cooking, drain and rinse chickpeas. Chop mixed vegetables into bite-sized pieces, ensuring uniform size for even cooking.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add yellow curry paste and sauté for 1-2 minutes until fragrant, releasing its aromatic spices.
- Pour in full-fat coconut milk, stirring to combine with curry paste. Bring the mixture to a gentle simmer.
- Add chopped vegetables and chickpeas to the coconut milk mixture. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender but still retain slight crispness.
- Season the curry with salt to taste. Squeeze fresh lime juice into the curry for brightness and acidity.
- Once vegetables are cooked, remove from heat. The curry should have a creamy, slightly thick consistency.
- Divide cooked brown rice among four serving bowls. Ladle the yellow curry over the rice.
- Garnish each bowl with fresh basil leaves, torn or chopped. Optional: Add extra lime wedges on the side for individual preference.
- Serve immediately while hot, allowing diners to mix the curry with rice as they prefer.
Tips
- Perfect Rice: For the best brown rice, rinse it thoroughly before cooking to remove excess starch. This will help achieve a fluffier texture. Follow the package instructions closely for perfect results!
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Broccoli, zucchini, or snap peas can add a delightful crunch and nutritional boost to your curry.
- Spice It Up: If you love heat, consider adding a pinch of red pepper flakes or a sliced chili when sautéing the curry paste. This will elevate the flavor profile and give your dish a spicy kick!
- Coconut Milk Consistency: For a richer curry, opt for full-fat coconut milk. If you prefer a lighter version, you can use light coconut milk or even a blend of coconut milk and vegetable broth.
- Fresh Herbs Matter: Don’t skip the fresh basil! It adds a burst of freshness that beautifully complements the rich flavors of the curry. You can also try adding cilantro for an extra layer of flavor.
- Serve Hot: This dish is best enjoyed fresh and hot. Serve immediately after preparing for the most delicious experience, and consider offering lime wedges on the side for an extra zesty touch!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
