Vegan yellow Thai curry with veg

Vegan yellow Thai curry with broccoli, pepper, mangetout, coconut milk and basmati rice – creamy, spicy and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 6 g
• Fat: 20 g
• Carbs: 42 g

Ingredients

• ½ head of broccoli
• 1 squeeze of lemon or lime juice
• 120 g basmati rice
• 200 ml coconut milk
• 1-2 tbsp yellow Thai curry paste (vegan, without added sugar)
• 1 handful of mangetout
• 1 red pepper

Method

You’ll need: frying pan · wok · wooden spoon

1. Cook the basmati rice according to the packet instructions and keep it warm until serving.
2. Heat olive oil, avocado oil or coconut oil in a deep frying pan or wok. Fry the yellow Thai curry paste briefly until fragrant.
3. Stir in the coconut milk and mix everything until smooth. Let the sauce simmer gently for a short while.
4. Add the broccoli florets and cook for a few minutes. Then add the pepper and mangetout and keep simmering until the veg is tender-crisp.
5. Season with lemon or lime juice. If your curry paste isn't very sweet, you can add a little maple syrup if you like.
6. Serve the yellow Thai curry with the basmati rice straight away.

Good to know

This curry is quick to make and still tastes rounded and comforting. The sauce is creamy and the veg stays pleasantly crunchy. Exactly the kind of food that's simply nice to eat, without any fuss.

Swaps

Basmati rice → cauliflower rice (less starch, more veg) Coconut milk → coconut cream with a little water (creamier, usually fewer additives) Yellow Thai curry paste → fresh paste made from turmeric, ginger, garlic and chilli (you control the ingredients, no seed oils) Mangetout → green beans (more bite, often a little more fibre)

Allergens

Check yellow Thai curry paste for ingredients such as fish sauce, crustaceans or soya if you really want to cook vegan or avoid allergens; for children and during pregnancy, a mild, clearly labelled paste is usually the better choice.

Frequently asked questions

Which nutrients are mainly in the broccoli?

Broccoli provides vitamin C, vitamin K, folate and fibre. It also contains plant compounds such as glucosinolates.

Is coconut milk nutritionally valuable?

Coconut milk mainly provides fat, especially saturated fatty acids. It does contain minerals, but in this recipe it matters more for texture and flavour than for micronutrient density.

Do peppers and mangetout agree with everyone?

Both bring fibre (around 3.5 g per serving). If your gut is sensitive, raw or very crisp pods and peppers can sometimes cause bloating – cooking them a little longer helps.

What's in yellow Thai curry paste?

Typical ingredients are spices and aromatics such as turmeric, chilli, garlic, shallots, lemongrass and galangal. Its nutritional contribution is small, but the paste brings concentrated flavour; depending on the product, salt and heat can be quite high.

Is the lime or lemon juice just there for flavour?

Mainly, yes, but it also provides a little vitamin C and acidity, which makes the dish taste fresher. The nutritional contribution is fairly small because only a little juice is used.

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