You might have noticed that we are fans of curries, and as the fans we are, we explore every single curry type. Let's make a Vegetarian Thai Yellow Curry that is delicious, aromatic, and delivers so much flavor!

Curry is timeless. You can make it year-round, and no one will complain. Depending on the time of the year, you can choose lighter or heavier ingredients and use seasonal produce. We make curry every week! It is mostly Thai, others Indian (like Curried Cauliflower or Curried Eggplant), and even Indonesian.
Making Thai yellow curry vegan is a breeze because you only need to make sure you omit the meat, replace it with tofu and vegetables, and ensure the curry paste you use doesn't have fish sauce.
My Green Thai Curry inspired this, a Thai coconut curry on this site, and pairs well with this Aromatic Jasmine Rice and Crispy Tofu, which go great with vegan stews and Chinese Tofu Recipes.
This curry made with homemade yellow curry paste recipe makes an excellent main dish for the fall season recipe, as it is creamy, cozy, and packed with flavor as all fall recipes should be!
We also love the aromatic green curry paste touch that it brings to curries; I don't know if I prefer green or yellow curry. I guess I go for green curry when I want something fresher!
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🧾 Ingredients
Below are the yellow curry vegetables for your yellow coconut curry.

- Eggplant
- Sweet potato
- Extra-firm tofu (optional)
- Zucchini (courgette)
- Carrots
- Ginger
- Shallots
- Garlic
- Full fat Coconut milk (light coconut milk works as well but will be less creamy)
- Yellow Curry Paste
- Green beans (optional)
- Red or yellow chili (optional)
Serve with Jasmine Rice.
See the recipe card for quantities.

🔪 Instructions
We need to follow some easy steps for this Vegetarian Thai curry recipe.
First, dice the vegetables into medium-sized cubes, including eggplant, sweet potato, zucchini, and carrots. Roast them in a medium pan in a preheated oven with a pinch of salt and oil.
You can skip this step and do everything in one pot; the vegetables will lose some color and textures; if you have extra time, use the oven. Optionally, you may choose to add a teaspoon of coconut or avocado oil to coat the veggie dice.


Meanwhile, chop the shallots and garlic. Peel and shred the ginger.

On medium heat, stir-fry the shallots and garlic for a minute, and add the curry paste and ginger.
When golden, add the coconut milk and stir. Now add the oven-baked vegetables and a cup of water (or vegetable stock), and let the curry simmer.
Turn off the heat and optionally top with the green beans (optional). Your Thai Coconut Curry is ready!

Hint: if you decide to go for the one-pot version, toss the vegetable cubes into the pot after the shallots and garlic are golden instead of baking the veggies. Cook for 5 minutes, add the coconut milk, and continue with the same cooking steps.
🍶 Substitutions
If you are avoiding fat, you can omit coconut milk by all means. It will be less creamy and will lack the coconutty flavor, that is for sure.
Make sure you use 2 cups of vegetable stock in replacement, finely-diced extra eggplant, and add 10 minutes to the cooking time. That will help compensate for some of the expected creamy texture.
Alternatively, add spinach, which wilts easily, and add creaminess. You can also make the yellow curry with tofu and potatoes to add extra silkiness.
If you feel like you need some oil to stir-fry, we recommend using peanut oil, which pairs very well with the curry's flavors.
Note: we are not using fish sauce, as the traditional Thai curry calls for, because this is a vegan version, and we don't think it needs it. The curry is already full of flavor! If you want some extra umami flavors, you can add a teaspoon of soy sauce.

🥢 Pairing and garnishing
Every time I serve a curry, garnishing plays a major role. People get super excited when they see the presentation, which takes little time. Five minutes maximum.
- Extra flavor: add a bunch of cilantro leaves when adding the coconut milk, and save some to garnish.
- Extra protein. Add this crispy tofu. We make Thai yellow curry with extra firm tofu and/or green beans. Thai curries pair very well with tofu.
- Texture. Top with toasted cashews. Toast cashews on low heat for 2-3 minutes in a flat pan right before serving. Soybean sprouts also work beautifully.
- Looks. I use toasted sesame seeds and some coriander leaves. I also like adding chopped green onions' tops. You can also serve the dish with lemon wedges.
- Extra veggies. Use either green beans or bokchoy; just add them when the curry is ready and close the lid. The remaining heat will do the work; serve after 5 minutes. Some people like adding red bell pepper, it is certainly not traditional, but it goes well, so feel free to use it.
- Pair. By all means, pair your curry with freshly-made aromatic Thai Jasmine Rice. It is one ingredient, and it is made silently while Thai curry is developing its flavor. Find my recipe on this site.

📖 Variations
- Spicy - add extra chili while cooking to imbue heat into the dish.
- Flavor - add 2 tablespoons of tamarind and ginger to add some acidity. Also, add extra ginger or lemongrass stalks or paste to add more intensity to the dish flavors. Have fun!
- Yellow Curry paste - feel free to use any curry paste. There are pretty decent options. Before making my own yellow curry paste recipe, I used to buy this vegan one in China Town or even on amazon. Remember that making your own curry paste will always add a very distinctive touch to your

🍽 Equipment
Equipment can have a big impact on how a recipe turns out.
I am currently cooking with my Italian stone pots that are great as multipurpose pots, but before moving, I used a great wok pan that I totally recommend.
🥡 Storage
I always double quantities because curries are always better the next day. The flavors intensify. Not only that, but curries are great for meal prepping.
If having leftovers the next day, don't bother freezing the yellow curry. You may be sneaking to the fridge and grabbing cold spoonfuls packed with glorious flavor.
Freeze and thaw either in the microwave or at low heat before eating. Even better, leave thawing 5 hours before in the fridge and warm it up gently. It is always better to expose the veggies to less heat to retain more of their texture and Nutritional value.

💡Top tip
Curries are meant to be served with lots of liquid so that you can make nice soaked scoops with Jasmine Rice.
If you feel you don't have much liquid during the last cooking minutes, add some vegetable stock or water to the mix, and let it simmer for a couple of minutes.
Don't overcook the curry. Otherwise, the vegetables will become soggy!
If you want to make a nice appetizer for your curry night, go for something easy, flavorful, and that doesn't require additional plates, like this unshelled, 10-minute spicy garlic edamame recipe.
🥘 More one-pot recipes
- Vegan Chili
- Thai Green Vegan Curry
- Eggplant Curry
- Fresh Red Thai Curry
- Chickpea Coconut Curry
- Vegetable Massaman Curry
Also, curry goes great with lentils, especially red lentils. The flavors are sublime!
If you love zucchini dishes, give this Lebanese-style stuffed zucchini a try; you will love them. We also use them to make vegan ceviche and lemony winter risotto; they are perfect because they can absorb tons of flavor.

If you try this Vegan Thai Yellow Curry Tofu Recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
📋 Recipe

Vegan Thai Yellow Curry Tofu Recipe
Equipment
Ingredients
- 10 oz sweet potato diced
- 1 eggplant medium, diced
- 3 carrots small
- 1 zucchini
- 3 shallots
- 3 cloves garlic
- 1 tablespoon oil common or coconut oil
- 8 oz coconut milk add more if want it creamier
- 2 tablespoons yellow curry paste
- 2 tablespoons ginger freshly grated
- 3 cups water or vegetable stock
- 8 oz crispy tofu optional, included in nutrition facts
- 1 oz cashews optional, included in nutrition facts
Optional extras:
- 1 cup coriander about a bunch, chop only half
- 10 oz green beans without tops
- 1 tablespoon sesame seeds
- 1 bunch bok choy
- 2 tablespoons tamarind paste
- sea salt to taste, optional, omit if following a WFPB diet
- 1 chilli red or yellow
Serve with
Directions
- Dice veggies. Dice the eggplant, sweet potato, zucchini, and carrots into medium-sized cubes. Roast them in a medium pan in a pre-heated oven at 400ºF (200ºC). Optionally, you may choose to add salt and a teaspoon of coconut or avocado oil, to coat the veggie dice. Bake for 15 minutes.You can skip this step and do everything in one pot, the vegetables will lose some of their color and textures, if you have some extra time, use the oven.
- Chop the alilium veggies. Meanwhile, chop the shallots, garlic. Peel and shred the ginger and chili (optional).
- Stir-fry. Heat the sauce pan, add the coconut oil and add shallots and garlic. Keep at medium heat and add the curry paste and ginger. Also, add the chili if using.
- Stir in the coconut milk. When the mixture is golden. Now add the oven-baked vegetables, a cup of water (or vegetable stock), and let the curry simmer. Add the spinach (if using).
- Turn off the heat. Optionally top with the green beans, bok choy and/or crispy tofu (optional). Let the curry settle for 5 minutes before serving.
- Garnish with toaste cashwes and sesame seeds.
Video
Notes
Nutrition Facts
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
Beth says
This is so yummy and healthy. It fits my new healthy lifestyle. Thanks for the great recipe.
Julie says
Como amo la comida Thai! Esta receta esta llena de verduras y su color ya me convence. He probado varios Thai Currys, y esta receta es una de mis favoritos!
Gus says
qué bueno que te haya gustado Julie! Nosotros también somos fans! De hecho justo ayer comimos este plato para la cena. Lo hicimos extra picante para agarrar un poquito de calor que ya se nos vino de golpe!
Heather Johnson says
omg - so delicious - i was so surprised at how much I loved it - with just veggies - i left out the eggplant but went with everything else and it is so good - and yes - even better the next day!
Anjali says
This curry was so tasty and satisfying! We made it for dinner last night and everyone in our family loved it - including the kids! 🙂
Gus says
Thank you Anjali for your review! I'm so glad to hear that our curry was a hit with the whole family. We are always working on new recipes to keep things interesting, but we're also happy when people love what we have already created.
maryanne says
Thai curry is one of my husband's favorite foods, and he LOVED this version! I really enjoyed all of the flavors and spices - perfect for a chilly night!
Gus says
Thank you for the wonderful review of our Thai Curry, Maryanne! I'm so glad your husband enjoyed it as well. It looks like he has some good taste!
I am so thrilled that you liked all of the flavors and spices in this dish. We have a lot of fun experimenting with new recipes and always love hearing what people think about them. Thank you again for your feedback on our recipe- we really appreciate it!
Jessica Formicola says
This thai yellow curry is absolutely packed with flavor! It was loved by our whole family!
Gus says
Thank you so much for the feedback Jessica, it's great to hear that your family enjoyed this dish!
Jess says
This is perfect for Fall. Love all the fresh flavors.
Kayla DiMaggio says
This Thai Yellow Curry was so delicious! I loved how easy it was and it was soooo creamy!
Joaco says
Thank you so much for your feedback! I'm glad to hear that this recipe was easy and delicious. As a plant-based cooking blog, we're always looking for ways to make our dishes more accessible and easier to prepare. We hope you'll try some of the other recipes on Our Plant-Based World soon!
Anaiah says
I love all the vegetables in this Thai yellow curry. It has the perfect combination of flavors and makes a wonderful family dinner.
Joaco says
Thank you so much, Anaiah for your review! I'm glad that you enjoyed this dish and I hope you come around soon for more recipes!
Sandhya Ramakrishnan says
We love Thai curries and this yellow curry recipe worked really well for us. I made double batch of curry paste and have it ready to make it again soon.
Gus says
Thank you for the feedback Sandhya! I'm glad to hear that you enjoyed this recipe and it worked well in your kitchen.
Lucas says
This is definitely a curry recipe I will try out tonight! The perfect combination of ingredients.
Gus says
Thanks, Lucas! I'm glad you liked the recipe.
I always appreciate feedback on my recipes, so if you have any thoughts or suggestions for future posts please let me know!
Jacqui says
This Thai yellow curry is so easy to make and so flavorful! Such a winner!
Gus says
Hi Jacqui! That's really nice! I am glad to know to enjoyed it!
Jacqui says
I looooove Thai curry and enjoy exploring new recipes and version all the time. This was such a delicious one - thank you for sharing.
Gus says
you are welcome, Jacquie! I am glad you liked the yellow curry!
nancy says
dayam what a flavourful curry recipe!! It is my go -to now!