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Finished dish served over rice in a coconut bowl

Vegan Yellow Curry w/ Soy Curls Chicken

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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Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 266kcal
Author: Sarah McMinn


  • 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


  • 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.


Serving and Storing – 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. 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.
Freezing - 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.
Recipe Tips
  1. 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.
  2. 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. 
Frequently Asked Questions
  • 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.


Calories: 266kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 288mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2922IU | Vitamin C: 62mg | Calcium: 75mg | Iron: 3mg