Enjoy this delicious and easy Vegan Yellow Curry tonight! This recipe uses soy curls for an incredible chicken replacement that 100% vegan! Made in just one pot in under 30 minutes for a better-than-takeout family dinner.
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Yellow curry is one of my long time favorite foods. I mean, it’s the ultimate comfort food! It is filled with sweet and spicy sauce, plant-based proteins, and the perfect spice blend.
When I was younger, my dad used to make a yellow curry that I loved. While traditionally it was made with chicken, I altered this childhood favorite into a vegan curry recipe that has become one of my go-to meals.
This recipe uses my favorite chicken substitute…
Soy curls!
The result? A vegan chicken curry that’s doesn’t compromise on taste or texture that you can feel good about feeding to your family.
Ingredients & Substitutions
Ingredient Notes
- Soy Curls – If you can’t find soy curls at your grocery store, they can be found online (<<affiliate link). You could also use extra firm tofu, tempeh, or store bought vegan chicken.
- Rice – I recommend long-grained rice such as basmati or jasmine. You can use either brown or white rice just note that brown rice takes about twice as long to cook. For a low carb option, serve this dish over cauliflower rice.
- All-Purpose Flour – Use a 1:1 gluten-free flour blend for a gluten free curry.
- Oil – I recommend coconut oil which has a subtly sweet flavor that pairs perfectly with the curry flavors. However, any high heat oil or vegan butter will do.
- Onion – Use either white or yellow.
- Garlic and Ginger – This recipe is much better with fresh garlic and ginger. However, if you don’t have them you can 1 teaspoon of ginger powder and 1/2 teaspoon of garlic powder.
- Spices- You will need a blend of curry powder, cumin, coriander, cayenne pepper, and salt.
- Full-Fat Coconut Milk – This recipe calls for canned coconut milk (rather than in a carton). For a lower calorie option, you can use light coconut milk.
- Vegetable Broth
- Maple Syrup – This sweetens the recipe slightly. You can also use 1-2 tablespoons of granulated or brown sugar. Check out my guide to vegan sugar for more options.
- Lime Juice – You can also use lemon juice if that’s what you have on hand.
- Fresh Cilantro
Step-by-Step Instructions
Step One – Prepare the Soy Curls & Rice
Place the soy curls in a medium or large bowl. Pour the vegetable broth over the curls and allow it to marinate for at least 30 minutes. Strain the curls when they have doubled in size. Make sure to reserve the marinade and set the broth and curls aside.
Meanwhile, prepare your rice following the instructions on the packaging.
Pro Tip: Different types of rice will take longer to cook. Make sure to follow the instructions on the back of the packaging for the best texture.
Step Two – Mince the Garlic & Ginger
Dice and mince the onion, garlic, and ginger.
You can use a garlic press on the garlic if you prefer. Peeling the garlic before placing in a press helps make sure you get the entire clove. You can use your knife to cut any garlic away that may get stuck on the press.
Pro Tip: The best way to prepare fresh ginger is with a microplane. Remove the skin from the ginger and rub the ginger back and forth on the plane over a cutting board or small bowl. You may need to scrape the back side of the plane to remove it all.
I highly recommend using fresh garlic and ginger. If that’s not available check out the ingredient notes on how to replace them with powdered ginger and garlic.
Step Three – Make the Curry
In a large skillet, heat 1 tablespoon of coconut oil over high heat. When the oil is hot, carefully place the soy curls in the oil. They should sizzle and when they hit the pan.
Sauté the curls for about 5 minutes or until they begin to brown on all sides. Add the 1 cup of the soy curl’s marinade that you set aside. Simmer until all the marinade has evaporated and then remove the curls from the skillet. Place them on a plate and set aside.
In the same skillet add the remaining coconut oil and heat it over medium-high heat. Stir in the onions and garlic and saute for about 3 to 5 minutes. The onions should be translucent and fragrant. Add the ginger and sauté for an additional minute.
Next, mix in the spices and flour until the onions are fully coated. When the flour has coated the onions, pour in the coconut milk and vegetable broth. Bring the mixture to a boil and allow it to boil for 2 minutes as you stir it constantly. By the end of 2 minutes, the curry should start to thicken. Remove the curry from the heat and stir in maple syrup, lime juice, soy curls, and cilantro.
Serving and Storing
Serving – Yellow curry is best served over rice. You can use just about any rice or rice noodles that you have on hand. For a low carb option, serve this dish over cauliflower rice.
Storing – Store leftover curry in an airtight container for about 2-3 days in the refrigerator. If you plan to make the curry ahead, I recommend making the rice fresh the day you intend to eat the curry.
Tips and Tricks
- Use a garlic press for the garlic cloves. A press makes it easier to mince the garlic and help release the flavor a bit at the same time.
- Make sure the skillet and oil are very hot before adding the soy curls. This helps make sure they get a nice brown, somewhat crispy coating to them.
- Make the rice fresh when you serve the curry. If you want to make the curry the day before serving, you can, just make the rice when you intend to serve the curry. Rice tastes best fresh and often doesn’t store well.
- For a low carb option, serve this dish over cauliflower rice.
Frequently Asked Questions
Yes! You can add extra veggies to the yellow curry. I like broccoli, zucchini, mushrooms, minced carrots, and bell peppers. Simply sauté them before mixing them into the curry. Or serve them on the side.
Yellow curry has a bit of heat, but it is mostly mild and somewhat sweet in taste. You can increase the heat levels by adding more cayenne pepper. Or you could reduce the heat by omitting the cayenne pepper entirely.
You can use tofu if you prefer. Use an extra firm tofu cut into 1″ cubes and marinate it with the vegetable broth before cooking. You could also use tempeh, store bought vegan chicken, or replace the protein with a variety of vegetables.
Yes! Freeze the curry for up to 2 months. To freeze, first allow it to cool completely before transferring it to a freezer safe container. When ready to serve, allow it to thaw in the refrigerator overnight. Reheat the curry in a skillet and heat over medium-low heat until it is heated all the way through. Serve it with fresh rice.
More Vegan Curry Recipes
- Vegan Thai Red Curry with Tofu
- Vegan Thai Green Curry with Tofu
- Coconut Curry with Tofu
- Thai Sweet Potato Curry with Kale
Vegan Yellow Curry w/ Soy Curls Chicken
Ingredients
- 2 cups cooked rice, equals 1 cup uncooked
- 2 cup dried soy curls
- 3 tbsp. coconut oil, divided
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, peeled and minced
- 1 tbsp. curry powder
- 2 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. cayenne
- 1 tsp. salt
- 1 /4 cup all-purpose flour
- 1 (15 oz )can full-fat coconut milk
- 6 cups vegetable broth, divided
- 2 tbsp. maple syrup
- juice of 1 lime
- 1/4 cup cilantro, minced
Instructions
- Marinate the soy curls in 4 cups of vegetable broth for at least 30 minutes. Once they have doubled in size, stain the soy curls through a fine mesh strainer, reserving at least one cup of the marinade, and set aside.
- Cook the rice according to package instructions.
- While the rice cooks, prepare the yellow curry. Dice and mince the onion, garlic, and ginger. In a skillet, heat 1 tablespoons of coconut oil over high heat. Once the oil is hot, add the soy curls. They should sizzle as it hits the pan. Sauté for about 5 minutes until they begin to brown on all sides. Add 1 cup of the marinade and bring to a heavy simmer. Simmer until all the marinade has evaporated. This allows the flavor to aborb fully into the soy curls. Transfer the soy curls to a plate and return the pot to the stovetop.
- Heat the remaining 2 tablespoons of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Add the ginger and sauté for an additional minute. Add the spices and flour, stirring frequently to fully coat the onions.
- Add the coconut milk and vegetable broth and bring the curry to a boil. Boil for 2 minutes, stirring constantly, until it begins to thicken. Remove from heat and stir in maple syrup, lime juice, cooked soy curls, and cilantro. To serve, evenly divide the rice between 4 bowls. Top with yellow curry, fresh cilantro, and roasted peanuts.
Notes
- Make sure the skillet and oil are very hot before adding the soy curls. This helps make sure they get a nice brown, somewhat crispy coating to them.
- Make the rice fresh when you serve the curry. If you want to make the curry the day before serving, no problem! Just make the rice when you intend to serve the curry.
- Can I add vegetables to the curry? Yes! You can add extra veggies to the yellow curry. I like broccoli, zucchini, mushrooms, minced carrots, and bell peppers. Simply sauté them before mixing them into the curry. Or serve them on the side.
- Is yellow curry spicy? Yellow curry has a bit of heat, but it is mostly mild and somewhat sweet in taste. You can increase the heat levels by adding more cayenne pepper. Or you could reduce the heat by omitting the cayenne pepper entirely.
- What can I use instead of soy curls? You can use tofu if you prefer. Use extra firm tofu and cut it into 1″ cubes and marinate it with the vegetable broth before cooking. You could also use tempeh, store bought vegan chicken, or replace the protein with a variety of vegetables.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Devin says
Have made this several times and love it, as I often have the ingredients so it’s an easy meal to throw together. I sub basil for the cilantro, and have frequently added other veggies like peppers or broccoli to stretch it further or get more nutrients. It’s very flexible!
Susan says
I made this last night and loved it! Added some broccoli to make it a complete meal. Will make it again!