The Best Recipe for Yellow Curry and Rainbow Vegetables

Bursting with color, spice, and vibrancy, this yellow curry dish is a celebration of vegetables done right. The recipe opens with a base of sautéed shallots, ginger, garlic, and fragrant spices like turmeric, coriander, cumin, and cayenne, all simmered in creamy coconut milk and green curry paste. Into this swirl of warmth go a “rainbow” of seasonal vegetables—think Japanese eggplant, haricots verts, purple cauliflower, yellow bell pepper, and carrot ribbons—to deliver texture, color, and mouth-watering flavor.

Because the dish uses pure coconut milk, vegetables, herbs, spices, and no wheat-based thickeners or breading, it qualifies naturally as gluten-free (assuming all packaged ingredients like curry paste are certified GF). It’s also a strong pick for vegetarian or vegan menus when fish sauce is omitted or replaced with mushroom soy/gluten-free tamari. With its bold flavor, simple technique, and vibrant appearance, this curry proves that take-out vibes can absolutely be achieved at home—and swiftly.

Whether you’re cooking for a crowd, prepping ahead, or simply craving something soulful on a busy weeknight, this dish pulls through. The vegetables hold their shape, the sauce is rich but not heavy, and everything comes together in under 40 minutes from start to finish.

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Yellow Curry with Rainbow Vegetables

Recipe Details

Yield: 2 to 4 servings
Active Time: 15 minutes
Total Time: 40 minutes

Yellow Curry Ingredients

• 1 tablespoon coconut oil
• 2 shallots, finely chopped
• 1-inch knob of ginger, peeled and minced
• 3 cloves garlic, minced
• 1 tablespoon turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• Zest of 1 lime
• 1 tablespoon green curry paste
• 1 14-oz can coconut milk
• 1 tablespoon coconut sugar
• 1 tablespoon fish sauce
• 3 cups mixed vegetables (e.g., Japanese eggplant, Haricots verts, Purple cauliflower, Yellow bell pepper, Sliced carrots)
• 1 tablespoon lime juice
• Chopped green onions, sliced purple cabbage, and mint leaves, for garnish

How to Make Yellow Curry

1. Heat the oil in a large frying pan and cook the shallots and garlic for 5 minutes until soft, but not brown. Add the minced garlic and stir for another minute.
2. Sprinkle in turmeric, coriander, cumin, chili, cayenne, and lime zest and stir to combine. Add in curry paste and allow to cook another minute.
3. Pour in coconut milk, add half a can of water, and bring to a gentle simmer.
4. Once simmering, add the coconut sugar and fish sauce along with all the desired chopped vegetables.
5. Cover and simmer for 5 minutes, then remove lid and continue cooking until the sauce reduces and thickens a little.
6. Taste for seasoning and add lime juice. Garnish with green onions, purple cabbage, and mint leaves to serve.

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Yellow Curry Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 250 kcal
Protein	≈ 3 g
Carbs	≈ 12 g
Sugar	≈ 5 g
Fiber	≈ 4 g
Fat	≈ 20 g

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Yellow Curry Variations & Tips

• Broader vegetable mix: Swap in sweet potato cubes, snap peas, broccoli florets or zucchini ribbons depending on season or what’s on hand.
• Protein add-in: Stir in chickpeas, tofu cubes, tempeh, or white beans in the final simmer step to make it a heartier main dish.
• Vegan swap for fish sauce: Use gluten-free tamari or coconut aminos plus a dash of sea salt instead of fish sauce for plant-based version.
• Spice level adjust: Add more cayenne or fresh chili for heat, or reduce chili powder and skip the cayenne for a milder version.
• Rice or grain base: Serve over steamed brown rice, quinoa, or cauliflower rice to keep plate balanced and wholesome.
• Prep ahead: Chop vegetables and make curry base ahead of time; store separately and finish together just before serving.

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Best Yellow Curry Pairings

• Steamed jasmine or basmati rice: A classic option to soak up the vibrant curry sauce.
• Cauliflower rice or millet: For a lighter, grain-free or ancient grain option that stays gluten-free.
• Warm naan or gluten-free flatbread: Great to scoop up curry and vegetables (ensure flatbread is certified GF if needed).
• Crisp cucumber salad or slaw: A cooling side with cucumber, red onion, and lime to balance the warmth of curry spices.
• Refreshing mint-lime drink or iced green tea: Helps cleanse the palate and complements vibrant flavors.

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When to Make Yellow Curry

• Weeknight dinners: Fast, flavorful, and satisfying for busy evenings.
• Meatless or plant-forward menus: Ideal for when you want a vegetarian standout entrée or side.
• Gluten-free dinner parties: A bold dish that accommodates dietary needs without compromise.
• Seasonal vegetable showcases: When produce is fresh and varied, this curry highlights it beautifully.
• Meal-prep lunches: Cooks well ahead and reheats with texture intact—great for next-day work meals.

Photo credit: Paul Delmont