Who doesn’t love a one pot recipe? I love a good one pot recipe for the quick clean up, and I love this Vegan Yellow Curry that doesn’t skip on quality or flavour!

This is a lovely recipe for a curry that’s wholesome, healthy and warming… perfect for a midweek meal!


15g root ginger, roughly chopped

150g onion, roughly chopped

2T water

1T toasted sesame oil

2 fresh kaffir lime leaves, finely chopped (optional)

10 fresh curry leaves (optional)

1t ground cumin

1/2t ground turmeric

1/2-1 fresh chilli, finely sliced

1T tamari

1 can (400ml) coconut milk

800ml water

1t salt

1/2 a block (100g) of tempeh or firm tofu, finely chopped (optional)

3 handfuls sugar snap peas

150g frozen peas

130g fine rice noodles

Read the full recipe and method here at the Vegan Chef School