Trader Joe’s Yellow Curry Recipe (Vegetarian)

We LOVE Trader Joe’s Yellow Curry sauce in this house! It’s absolutely delicious and comes together in a snap. This is the perfect dish for an easy weeknight (fall + winter) dinner.

Thai yellow curry is one of my favorite meals! And while this hearty, warm meal is perfect for fall and winter meals, I’ll eat it anytime. Okay, unless its the middle of summer and I can’t eat it in an air-conditioned room. But Trader Joe’s Yellow Curry Sauce rivals the best yellow curry I’ve had at my favorite thai places, its seriously so good. I almost always make it vegetarian style, and I’m sharing my ‘recipe’ made with chickpeas, but you can also use chicken! I put the word recipe in quotes because I feel a little silly calling this a recipe, it’s so easy and partially pre-made but I love it so much I had to share. Let’s make it!

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Trader Joe’s yellow curry ingredients

Nutrition label ingredient list

Water, canola oil, sugar, dehydrated coconut milk, sodium caseinate (milk), garlic, onion, coconut milk, salt, contains 2% or less of: ginger, red chili, cornstarch, spices, cultured whey (milk), onion and garlic, citric acid, cultured dextrose, inulin (chicory root), natural flavor, xanthan gum.

Ingredients for how I make it

• Onion
• Carrot
• Potato
• Chickpeas
• Trader Joe’s yellow curry sauce
• Optional: fresh basil for topping

Trader Joe’s Yellow Curry Sauce

Trader Joe’s has a variety of curry sauces (red, green and yellow), but the yellow one is my favorite! It’s got that lovely balance of sweet, savory and spicy that makes yellow curry so good. I especially like TJ’s version because it’s light on the spice. If you like a spicier curry, you can add a pinch or two of cayenne pepper or crushed red pepper flakes.

How I make it

Start by dicing onion, potato (peeled) and carrots. Add a little oil to the bottom of a pot and heat over medium. Add the veggies and cook until potatoes are just barely fork tender. If you overcook the potatoes they can get a little mealy. Your curry will still taste great but for the best experience, don’t over cook the potatoes!

Next add the chickpeas (drained + rinsed) and the curry sauce. Add about 1/4 cup of water to the bottle of curry sauce, screw the lid back on a shake. Then pour the contents into the pot. You want every last drop of that delicious sauce!

Then bring the mixture to a boil and cook until potatoes are tender. If you are wanting to add extra spice, do so at this point and taste + season to your preference.

Enjoy topped with fresh basil.

What to serve with curry

Serving curry with rice is a no brainer. I just make a big batch of rice (preferably jasmine or basmati) in the instant pot with a little coconut oil and its perfect with this!

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Trader Joe’s Yellow Curry

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Quick little recipe for how I use Trader Joe's Yellow Curry Sauce. I make it vegetarian with chickpeas, potatoes, carrot and onion. It's a hearty and warming meal you will love making during the fall and winter months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Main Course
• Cuisine: Thai

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1 medium yellow or gold potato (diced + peeled)
• 1 15 oz can of chickpeas (rinsed + drained)
• 1 bottle Trader Joe's Yellow Curry Sauce
• fresh basil for topping (optional)
• jasmine or basmati rice for serving

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Instructions

1. Add oil to a dutch oven or large stock pot over medium heat. Add potatoes, carrot, onion and stir. Cover and cook until potatoes are just fork tender. Stir and check frequently to ensure the vegetables aren't sticking to the bottom of the pot. Add water (1-2 tbsp at a time) if veggies are sticking and stir.
   
2. Add chickpeas and curry sauce once potatoes and other veggies are just getting tender.
   
3. Add about ¼ cup water to the curry bottle, shake and add it to the pot. Cover, bring to a boil, then check veggies to ensure they are tender.
   
4. Enjoy served over rice and topped with fresh basil.