Have you ever wondered what it would be like to have thirteen delicious vegetables cooked together in a single yellow curry?
Sure, there are recipes out there that will tell you how much turmeric and ginger to use, but wouldn’t it be great if someone could give you an inside scoop on how to make that perfect bowl of yellow curry?
Well, look no further.
In this article, we’ll dive deep into the flavor profile of a yellow curry, as well as learning more about the vegetables that make this dish a real treat.
From smooth squash cubes to crunchy bell peppers, we’ll explore all the different vegetables that can go into this wonderful recipe.
Whether it’s for dinner or lunch time, after reading this article you’ll no doubt have your own tasty version of an authentic yellow curry.
13 Tasty Vegetables Go in Yellow Curry
Typically the vegetables that go in a yellow curry are whatever you have available – from mirin and tofu to various meats and fish – so there are many options for customization.
While the vegetables you choose for your yellow curry ultimately depends on taste preferences, we have provided this list of 13 veggies that work wonderfully with yellow curries to help get you started:
Carrots are one of the most popular vegetables for adding to yellow curry.
Carrots not only add natural sweetness and flavor to the dish but also add color to visually make it more appealing.
They can be cooked in pieces, grated or blended into a surf paste and are referred to as kar-toe in Indian cooking.
Carrots provide an excellent source of Vitamin A, which helps with eye health, plus Vitamin C and other nutrients that can help fight off illnesses.
For best results in a yellow curry, you’ll want to use carrots that have been cut into thin discs or large chunks.
Cook them until they’re soft but still have some bite left and enjoy the sweetness.
Potatoes make the perfect addition to yellow curry dishes.
Not only do they add a creamy texture, but they also absorb all the flavors of the curry paste.
When cooked correctly, potatoes become soft yet retain their firm shape, making them a great addition to any dish.
To ensure your potatoes turn out well, cut them into small cubes and cook for about 10 minutes before adding in your other vegetables.
This will help ensure that your potatoes are properly cooked before you add in other ingredients such as carrots or green beans.
In addition to the many other vegetables that often go into a classic yellow curry, fresh or frozen peas are an excellent way to add a sweet note.
Minimum effort is required when using the frozen variety, as there’s no need to shell them.
Fresh peas should be added towards the end of cooking time so that they don’t over-cook and lose their sweetness.
Peas can usually be found fresh or frozen at most large supermarkets and local farmers markets.
When selecting fresh peas, look for plump green pods that have plenty of small, unblemished peas inside.
Make sure to discard any pod containing discolored or mushy peas in order to ensure flavor integrity.
Once prepared correctly, these sweet little legumes add tremendous flavor and texture to a classic yellow curry dish.
Corn, or maize, is a classic addition to many recipes for yellow curry.
It is a good source of protein, fiber and numerous vitamins and minerals.
This yellow-hued vegetable adds texture and subtle sweetness — which makes it the perfect complement to the spices, coconut milk and other vegetables in your dish.
Boil fresh corn cobs until they are just tender before adding them to the pot or include frozen corn kernels that have been defrosted to save time.
When using fresh corn kernels you can simply throw them in without precooking.
For all varieties, always add at the end of cooking to preserve their texture and flavor as much as possible.
5. Bell Peppers
Bell peppers are a versatile vegetable that adds flavor and crunch to any dish.
When added to yellow curry, they provide a mild sweetness that perfectly balances out the spiciness from the other ingredients.
Bell peppers can be diced or left whole, depending on the desired texture.
When adding bell peppers to yellow curry, it is best to do so toward the end of the cooking time in order to retain as much of their natural flavor and crunchiness as possible.
Cauliflower, like other crucifers, has an extensive range of uses in both culinary and dietary applications.
Not only can it be boiled, steamed or eaten raw, but cauliflower also adds flavor to traditional curry dishes.
A popular accompaniment to yellow curry is curry cauliflower, in which the vegetable is sautéed with onion and red peppers before being cooked with the spices and other ingredients for the curry.
The flavors of the vegetable compliment those in the curry perfectly as it achieves a tender-crisp texture throughout its cooking process.
Cauliflower not only adds a unique flavor to yellow curries but also provides a healthy source of vitamins C and K in addition to dietary fiber.
Broccoli is an excellent choice for any curry dish, but especially for yellow curry.
Its somewhat mild flavor allows other ingredients to shine and its texture helps to keep the overall feel of the dish from getting too mushy.
Broccoli can be added in large florets, chopped into small pieces, or shredded and is best when lightly steamed or sautéed before adding to the curry.
Keep in mind that if you are using frozen broccoli, it may need to be thawed before cooking with it.
When served with yellow curry, steamed broccoli can provide a wonderful addition of color, texture and flavor to an otherwise creamy and flavorful dish.
Spinach is a healthy and delicious green that pairs perfectly with yellow curry.
It has a slightly sweet, earthy flavor that complements the savory and sweet notes of the sauce.
Cooked spinach also adds a soft texture to yellow curries that balance out the crunch from vegetables like bell peppers and carrots.
It’s also high in vitamins A, C and K, making it a nutritious addition to any meal.
Spinach cooks very quickly, so add it towards the end of cooking to prevent it from getting too soggy.
Kale is a nutrient-packed powerhouse vegetable with an earthy, slightly bitter flavor that pairs well with yellow curry.
The most commonly eaten varieties of kale are curly and Lacinato (also called Dinosaur or Tuscan kale).
When adding kale to a yellow curry, it’s best to use the latter variety as its earthy taste complements the flavors and textures of other ingredients in the dish.
Kale can be added early on in the cooking process so it has plenty of time to absorb all of the flavors for an aromatic yellow curry.
Be sure to tear or cut the large leaves into small pieces so it cooks evenly and doesn’t completely overpower the dish.
10. Swiss Chard
Swiss chard is a green, leafy vegetable that is related to the beet family.
It has a slightly sweet, earthy flavor and can be cooked in a variety of ways.
When added to yellow curry, Swiss chard adds a deep flavor and gives the dish some vibrancy.
Swiss chard adds nutrition such as vitamins K, C and A for an overall healthy meal.
It should be cooked until slightly softened before adding it into the curry.
11. Bok Choy
Bok choy, also known as pak choi, is a type of cabbage that has a mild flavor and crunchy texture, making it a great addition to Thai yellow curry.
It usually comes in heads with white stems, while the leaves are green in color.
Bok choy adds a nice crunch and freshness to the rich curry sauce and is best added at the end so its fresh texture maintains.
Make sure to give it a quick stir-fry before adding it to your dish.
Eggplants are a very popular choice to include in yellow curry.
These oval or pear-shaped vegetables make a great addition, bringing a unique texture and flavor to the curry.
Eggplants are also rich in dietary fiber and contain many essential nutrients like Vitamin C and Niacin.
They also offer antioxidant benefits as well.
To incorporate eggplant into your yellow curry, select smaller varieties of the vegetable which are more tender and cook more quickly.
Slice the eggplant into small pieces to ensure it is cooked properly and blends in with the other ingredients for optimal flavor.
Be sure not to overcook them, as eggplants will become mushy.
Tomatoes are an essential part of any traditional yellow curry recipe.
They add a nice acidity to the dish and they also thicken it up, allowing for a better consistency.
Tomatoes can be added fresh or canned, depending on what is available to you.
Fresh tomatoes provide you with more flavor and vitamins but canned tomatoes have more fiber and antioxidants.
When using fresh tomatoes, make sure to remove the skins as this can affect the texture of your dish.
In conclusion, when it comes to choosing the right vegetable for your yellow curry dish keep in mind the flavor profile desired.
Different types of vegetables require different cooking times; potatoes and carrots should be cut in large pieces so they retain their flavor but cook quickly whereas mushrooms and onions need to be cooked for a longer period of time to ensure their flavors meld with the other ingredients in the dish.
The trick is to find a balance between all components of the dish so that you create something delicious by integrating all flavors.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!