A powerhouse of flavor, this creamy, delicious, and aromatic vegan yellow curry is perfect for winter weeknights. It’s easy to make, extremely comforting, and comes together in no time. What’s not to love about that?
Be sure to prep a big batch of this vegan Massaman yellow curry- you might just need to dole out seconds! Add a few root veggies of your choice for a healthier spin.
Simple Vegan Yellow Curry Recipe
Ingredients:
(Serves 2-3)
- 1 tin chickpeas, drained
- 4-5 cherry tomatoes, halved
- 1 tblsp cooking oil
- 1/2 jar Mekhala Organic Yellow/Massaman Curry Paste
- 400ml coconut milk
- Lime and coriander leaves to serve
Method:
- Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow/Massaman Curry Paste.
- Add coconut milk, bring to gentle simmer and add chickpeas.
- Simmer till cooked (about 15min).
- Serve your yellow chickpea curry hot with cherry tomatoes and fresh coriander.
There’s plenty you can do with Mekhala’s Massaman Curry Paste. And at Mekhala, we love to see you get creative. Go on, upload your dishes and tag us at #MadewithMekhala, so we can cheer you on!
Looking to try a few more of our vegetarian yellow curry recipes? Check out:
