Loaded Vegetable Yellow Curry

Name: Loaded Vegetable Yellow Curry
Total time: 35 min
Yield: 4 people
Ingredients: 1 tbsp Ghee; 1 medium Red Onion; 3 cloves Garlic; 1 tbsp Ginger; 3 tbsp Yellow Curry Paste; 13.5 oz Canned Coconut Milk; 1 tsp Vegetable Broth Powder; 3 leaves Dried Lime Leaves; 10 oz Cauliflower; 2 medium Carrots; 1 small Marrow; 1 medium Red Bell Peppers; 2 oz Spinach; 1 tbsp Fish Sauce; 1 tsp Brown Sugar

Vegetarian • Gluten-FreeUnder 60 MinsOne-PotDinnerComfort FoodThai

Easy

35min

380kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty, vegetable-forward curry using yellow curry paste and coconut milk to bring together cauliflower, peppers, marrow, and spinach.

This vibrant and aromatic yellow curry is the ultimate fridge-clearout meal, transforming a medley of fresh vegetables into a comforting feast. The creamy coconut base, infused with lemongrass notes from the curry paste and tangy lime leaves, perfectly coats the tender cauliflower, sweet carrots, and summer squash. It's a fiber-rich, nutrient-dense dish that brings warmth and brightness to your table, balancing the richness of coconut milk with fresh, crisp veggies.

Ingredients

1 tbsp Ghee
1 medium Red Onion
3 cloves Garlic
1 tbsp Ginger
3 tbsp Yellow Curry Paste
400 ml Canned Coconut Milk
1 tsp Vegetable Broth Powder
3 leaves Dried Lime Leaves
300 g Cauliflower
2 medium Carrots
1 small Marrow
1 medium Red Bell Peppers
60 g Spinach
1 tbsp Fish Sauce
1 tsp Brown Sugar

Instructions

1
Prepare your vegetables: dice the red onion, mince the garlic and ginger, cut carrots into rounds, break cauliflower into florets, and chop the marrow and red bell peppers into bite-sized chunks.
2
In a large pot, melt the ghee over medium heat. Add the red onion and sauté for 3-4 minutes until softened.
3
Stir in the garlic, ginger, and yellow curry paste. Cook for 1-2 minutes until fragrant.
4
Pour in the canned coconut milk and 1/2 cup of water mixed with the vegetable broth powder. Add the dried lime leaves, fish sauce, and brown sugar.
5
Add the carrots and cauliflower. Bring to a simmer, cover, and cook for 10 minutes.
6
Add the marrow and red bell peppers. Simmer uncovered for another 8-10 minutes until all vegetables are tender.
7
Remove from heat and stir in the fresh spinach until just wilted. Remove the dried lime leaves before serving.