Heat the oil in a large pot (at least 5 qt) over medium heat. Add the shallots and lemongrass and sauté until fragrant, about 3-5 minutes.
Next, add the curry powder, turmeric powder, black pepper, and yellow curry paste. Stir until a thick paste forms.
Add the cauliflower and chickpeas and mix together.
Add the vegetable broth and coconut cream and stir until fully combined.
Bring to a simmer and cover. Simmer, covered, for 15-20 minutes or until the cauliflower is easily pierced with a knife.
Add the spinach, soy sauce, brown sugar, and lime juice and mix together until the spinach is wilted.
Top with fresh cilantro and serve with rice and homemade naan.
Notes
This recipe was originally published on June 18, 2020 and was updated on March 3, 2024 to include an improved recipe.
This is a great meal prep recipe. The flavor gets richer overtime.
Crockpot instructions: If you prefer to make this curry in the crockpot, add in all ingredients, except for the spinach, soy sauce, brown sugar, and lime juice. Stir well to combine, then cook on low for 8 hours or high for 4 hours*. During the last 15 minutes of cooking, stir in the final ingredients. Serve immediately while warm.
* - If you are making this yellow curry in the crockpot, wait to add softer vegetables such as zucchini, bell pepper, green beans, etc. until the last 30 minutes of cooking.
Storage instructions: Leftover curry will keep for up to 5 days in an airtight container in the refrigerator.
Freezing instructions: If you'd like to freeze this curry, I recommend making it without potatoes. Replace them with additional chickpeas, or vegetables like carrots, cauliflower, or green beans. Freeze in individual portions using Souper Cubes, or place in a large zip top bag and freeze laying flat. Frozen curry will keep for up to 1 month.