Vegetable and chickpea Thai yellow curry

vegetable and chickpea thai curry
Vegetable and chickpea Thai yellow curryHearst Owned

The September reset has begun, which means you'll find us topping up on all of the nutrients our holiday diets lacked. And this curry is the best place to start for an easy and delicious dose of vitamins and minerals.

With 10 plant foods in one dish, it's packed with fibre which your gut bugs will thank you for, especially after a summer of cocktails. All of those yellow and orange veggies and spices, including superfood turmeric and an array of peppers, are packed with vitamins A and C to support your immune function too. Nutrition reset: done. Now just to get back to the office.

637 Cals 11.2g Sat Fat 16.8 Sugar Serves 3


  • 40g Thai yellow curry paste

  • ½ tsp turmeric powder

  • 45ml olive oil

  • 1 tbsp honey

  • Salt

  • 300g butternut squash peeled and cut into 2cm cubes

  • 150g cherry tomatoes, halved

  • 75g yellow peppers, cubed

  • 75g red peppers, cubed

  • 100g aubergine, cut into 2cm cubes

  • 2 large handfuls of kale

  • 400ml can light coconut milk

  • 600ml water

  • 400g can chickpeas, drained

  • Thai basil, to garnish

  • 180g brown rice


  1. Cook the curry paste, turmeric powder, olive oil, honey and a pinch of salt in a frying pan on a medium heat for 5-7 mins.

  2. Add the chopped veg and kale and cook for a further 5-7 mins.

  3. Add the coconut milk, water and chickpeas and cook for another 10-15 mins.

  4. Garnish with Thai basil leaves and serve with brown rice. Faster than calling for a takeaway - and much tastier, too.

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