Yellow Curry
This yellow curry with carrots, bell pepper, and potatoes makes such a great weeknight dinner for the whole family. The recipe is super easy, packed with flavor, and it comes together in just 35 minutes!
Servings 4 servings
Calories 368kcal
Ingredients
- 12 oz vegan "chicken" strips
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 17 oz potatoes, cut into cubes
- 2 tablespoons yellow curry paste
- 1/2 teaspoon turmeric
- 1 can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 red bell pepper, cut into medium chunks
- 2 carrots, sliced
- salt, to taste
- 1 teaspoon curry powder
- black pepper, to taste
- red pepper flakes
- juice of 1/2 lime
- fresh cilantro, to serve
Instructions
- Heat some oil in a large pan and pan-fry the vegan chicken strips over high heat for about 4-5 minutes until browned and crispy. Set aside.
- Cut the potatoes into cubes, the carrots into slices, and the bell pepper into medium chunks. Finely chop the garlic, the onion, and the ginger.
- Add a little more oil to the same pan you used for the vegan chicken and sauté the onion for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for another minute.
- Then add the potatoes and cook for another 3 minutes.
- Stir in the yellow curry paste, curry powder and turmeric.
- Stir well and cook for another minute.
- Then add the coconut milk, the vegetable broth, the bell peppers, and the carrots.
- Let it simmer for about 20 minutes.
- Season with salt, pepper, red pepper flakes, and lime juice. Serve over rice and sprinkle with freshly chopped cilantro.
Notes
- If you are cooking for kids, leave out the red pepper flakes and make sure your curry paste isn't too spicy or reduce the amount of curry paste. The one I used is only mildly spicy.
- The recipe is pretty flexibel. Cauliflower and peas are also a great addition to this curry.
- Stored in an airtight container in the fridge, the curry will last up to 2-3 days.