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Vegetarian yellow coconut curry in a white bowl on a white table with naan on a black plate in the background

Vegetarian Yellow Coconut Curry

tofu, green beans, chickpeas and naan

STARS

This fragrant curry made with ginger, lemongrass, lime and coconut is filled with fresh vegetables like carrots, red onion and green beans. Serve it with 'confetti' rice; long-grain basmati rice mixed with crispy onions, cilantro and sweet peas. Add a piece of doughy naan on the side to go with spicy mango chutney.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Mango Chutney

  • ½ cup rice wine vinegar
  • 1 tablespoon minced ginger
  • ½ red onion, minced
  • 1 tablespoon brown sugar
  • ½ teaspoon chile flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups frozen diced mango, thawed

Confetti Rice

  • 2 cups white basmati rice
  • ¼ cup chopped fresh cilantro
  • ½ cup frozen peas, thawed
  • ½ cup fried shallots
  • ¼ cup garlic chips 
  • Salt and pepper, to taste 

Vegetarian Yellow Curry

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 lemongrass stalk, minced
  • 1 white onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 2 packages Hodo Thai curry nuggets
  • 4 carrots, sliced into thin rounds
  • 2 cups chopped green beans
  • 4 pieces naan

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste
Directions
1
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender.  Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.
2
For the mango chutney, In a large pot, combine the vinegar, ginger, red onion, brown sugar, chile flakes, salt and pepper. Bring to a boil. Fold in the mangos and cook for about 20 minutes, until soft. Purée with an immersion blender, leaving the chutney slightly chunky. Taste for seasoning. 
3
For the curry, heat a skillet over medium heat with the oil. When hot, add the garlic, ginger, and lemongrass and stir until fragrant, about 1 minute. Add the onion and turmeric and cook until soft.
4
Add the coconut milk, vegetable stock, brown sugar, and lime leaves. Bring to a boil, then remove from the heat and let cool slightly. Stir in the lime juice, remove the lime leaves, and purée until smooth with an immersion blender.
5
Return the curry to a simmer and stir in the soy nuggets, carrots and green beans. Cook until the vegetables are crisp-tender and the soy nuggets are warmed through. Turn off the heat.
6
Combine all the ingredients for the dill chickpeas in a bowl. 
7
To serve, divide the confetti rice and curry between bowls. Top with dill chickpeas and mango chutney. Serve with naan. 

Vegetarian Yellow Coconut Curry

tofu, green beans, chickpeas and naan

STARS

This fragrant curry made with ginger, lemongrass, lime and coconut is filled with fresh vegetables like carrots, red onion and green beans. Serve it with 'confetti' rice; long-grain basmati rice mixed with crispy onions, cilantro and sweet peas. Add a piece of doughy naan on the side to go with spicy mango chutney.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Mango Chutney

  • ½ cup rice wine vinegar
  • 1 tablespoon minced ginger
  • ½ red onion, minced
  • 1 tablespoon brown sugar
  • ½ teaspoon chile flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups frozen diced mango, thawed

Confetti Rice

  • 2 cups white basmati rice
  • ¼ cup chopped fresh cilantro
  • ½ cup frozen peas, thawed
  • ½ cup fried shallots
  • ¼ cup garlic chips 
  • Salt and pepper, to taste 

Vegetarian Yellow Curry

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 lemongrass stalk, minced
  • 1 white onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 2 packages Hodo Thai curry nuggets
  • 4 carrots, sliced into thin rounds
  • 2 cups chopped green beans
  • 4 pieces naan

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Directions

1
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender.  Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.
2
For the mango chutney, In a large pot, combine the vinegar, ginger, red onion, brown sugar, chile flakes, salt and pepper. Bring to a boil. Fold in the mangos and cook for about 20 minutes, until soft. Purée with an immersion blender, leaving the chutney slightly chunky. Taste for seasoning. 
3
For the curry, heat a skillet over medium heat with the oil. When hot, add the garlic, ginger, and lemongrass and stir until fragrant, about 1 minute. Add the onion and turmeric and cook until soft.
4
Add the coconut milk, vegetable stock, brown sugar, and lime leaves. Bring to a boil, then remove from the heat and let cool slightly. Stir in the lime juice, remove the lime leaves, and purée until smooth with an immersion blender.
5
Return the curry to a simmer and stir in the soy nuggets, carrots and green beans. Cook until the vegetables are crisp-tender and the soy nuggets are warmed through. Turn off the heat.
6
Combine all the ingredients for the dill chickpeas in a bowl. 
7
To serve, divide the confetti rice and curry between bowls. Top with dill chickpeas and mango chutney. Serve with naan.