Yellow Vegetable Curry
I have recently started experimenting with different types of curry. It just so happens my husband and I figured out the most delicious recipe for yellow vegetable curry! It has that delicious yellow curry taste with all the hearty vegetable and it is absolutely perfect served over a warm bowl of rice.If you are like me, you love to have extra sauce for the rice to soak up the flavor, and this recipe has just that! And if you don’t need the extra sauce, just leave it in the pot 🙂 I like to cook this recipe and take it with me to work throughout the week. It’s so easy to plan my meals for the week with this scrumptious meal!
To create the yellow coloring and amazing yellow curry flavor, this recipe combines curry powder and turmeric with a red curry paste. I see it as a combination of Indian and Thai curry, and let me tell you, it is absolutely delicious. Keep your family warm and satisfied during the winter with this amazing Yellow Vegetable Curry.
That is it! I hope you enjoy this Yellow Vegetable Curry just as much as my husband and I do. It is perfect to warm us up in the winter! Let me know what you think!
6 small gold potatoes, peeled and chopped into cubes
4 long carrots, peeled and chopped into coins
1 cup green beans (fresh or frozen), chopped into 1-2 inch pieces
1 onion, chopped into large pieces
1 can of full-fat coconut milk
½ Tbsp red curry paste (Thai Kitchen brand)
2 Tbsp soy sauce
1/8 tsp cumin
1/2 tsp salt
1/2 tsp turmeric
2 tsp curry powder
½ – 1 tsp red pepper flakes (optional, depending on how spicy you want it)
½ Tbsp cornstarch or arrowroot powder to thicken (if needed)
Prepare all the vegetables.
Boil 2 ¼ cups of water in a pot. Add the potatoes and boil for 5 minutes.
Add the carrots and boil for 2 minutes.
Add the coconut milk, red curry paste, soy sauce, cumin, salt, turmeric, curry powder, and red pepper flakes to the pot. Boil for another 3 minutes.
Add the onion and green beans and boil for 7 minutes. Make sure the potatoes are soft and the onions are translucent.
Take pot off the burner and let it sit for approximately 5 minutes.
Serve over warm rice.
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