20-Minute Vegan Yellow Curry

This 20-Minute Thai Vegan Yellow Curry is absolutely delicious and super easy to make. All clean ingredients and packed full of vegetables.

Course Main Course

Cuisine Thai

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 128kcal

Ingredients

1 small yellow onion
1 clove garlic
3 Tbsp yellow curry paste
1 can full fat coconut milk
1 lbs mushrooms (450g)
1 small head of cauliflower
1 hand full fresh coriander leaves
1 Tbsp sesame seeds
1 chili (optional)
Salt
Pepper

Instructions

Cut cauliflower into bite-size florets, wash and drain.
Clean mushrooms with a paper towel. Don't rinse with water, just use a paper towel to get rid of dirt.
Heat a large pan over medium heat.
In the meantime, peel and chop onion and peel and crush garlic.
Once pan is hot, add a splash of flavorless oil, chopped onion and crushed garlic and stir fry until onion is translucent.
Add coconut curry paste and coconut milk and whisk until well combined.
Add mushrooms and cauliflower florets and increase heat to bring to a boil.
Once boiling reduce heat again to medium and boil for aproximately 10 minutes or until cauliflower is cooked to your liking. Season to taste.
Serve over steaming hot rice and top with freshly chopped coriander and chili and sprinkle some sesame seeds on top.

Notes

[nutrition-label]

Nutrition

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