Yellow Curry

It was quite captivating to see an array of flavorful creamy curries in green, red, orange & yellow colors when we dined at a restaurant in Chiang Mai, Thailand a few years ago. Hence I brought back Thai herbs & spices used for making those curries and prepared vegetable curries. I was extremely delighted that I could manage to bring out the similar flavor, texture and also the perfect color.

img_18181 Yellow Curry

But now I have prepared an yellow curry with Indian flavor using locally available ingredients. I used cashew & carrot for its vibrant yellow color & creamy texture and garam masala for flavor. It tastes delicious with any Indian bread (roti, chappathi, etc.), rice (pulao), idiyappam & appam.

img_1860 Yellow Curry

We can prepare vegetable yellow curry and serve as a side dish for chapathi and pulav in this weekend to break the monotony. Now  the recipe for yellow curry is as below:

Yellow Curry Recipe:

Time taken: 30 min
Yields: 500 ml


  1. Carrot – 1 No. (small)
  2. Beans – 5 Nos.
  3. Cauliflower – a few florets
  4. Fresh pea pods – 12 to 15 Nos.
  5. Potato – 1 No. (small)
  6. Salt – ½ tsp
  7. Garam Masala – 1 tsp
  8. Sugar (optional) – ½ tsp
  9. Chopped coriander leaves for garnishing
img_1778-scaled Yellow Curry

For yellow curry paste:

  1. Oil – 1 tbsp
  2. Onion – 1 No.
  3. Ginger – 1 No. (a thumb sized)
  4. Carrot – 2 Nos.
  5. Red chilli powder – 1 tsp
  6. Turmeric powder – ½ tsp
  7. Cashew nuts – 1 tbsp
  8. Salt – ½ tsp
IMG_1787-scaled Yellow Curry

Cooking Method:

  • Immerse cauliflower florets in hot salted water for 5 minutes to kill the germs or bugs and rinse them well.
  • Wash other vegetables as usual.
  • Peel potato & carrot and shell the peas.
  • Cut potato & carrot into 1 inch batons and beans into 1 inch strips.
  • Steam vegetables until they are cooked soft but firm (for about 5 min) so that they could retain their color.
steaming-veg1 Yellow Curry
  • Meanwhile heat a pan with oil in medium flame.
  • Add chopped onion, ginger, carrot & salt (¼ tsp) and saute until done.
  • Add red chilli & turmeric powder and fry for 30 sec. in low flame.
  • Remove from heat and transfer to a food processor when it reaches room temperature.
  • Add cashew & salt (¼ tsp) and grind into a smooth paste.
yellow-masala Yellow Curry
Yellow curry paste
  • Heat the same pan in low flame.
  • Add steamed vegetables & salt and mix well.
  • Add yellow curry paste into the pan.
  • Pour water to get required consistency.
  • Add garam masala and bring it to boil in medium flame.
  • Garnish with chopped coriander leaves before removing from heat.
  • Serve vegetable yellow curry with roti.
yellow-curry Yellow Curry

Tips & tweaks:

  1. Taste of this curry is predominated by ginger, so it may be required to add sugar and/or lemon juice to mask its slight bitterness; instead you may add more red chilli powder & reduce ginger accordingly.
  2. Do not use tomatoes in here as it will change the color of this curry.
  3. Onion acts as a binding agent; if we don’t use onion the curry paste may begin to split while boiling.
  4. If you like to use coconut milk, you have to reduce or omit cashew nuts; you can pour thick coconut milk (100 ml) before removing from heat.
  5. You may also add other vegetables (that don’t turn mushy when cooked) like broccoli, mushroom, baby corn, etc.
  6. I cooked the vegetables soft yet firm as I like to have crunchy vegetables in a creamy sauce; but you can cook them tender if you serve to old people or kids.
  7. We can also prepare yellow chutney (carrot chutney) as a side dish for South Indian idli or dosa using the same paste.

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