Vegetable Yellow Curry

 

I LOVE Thai food - especially curry. Although not a "spicy" fan, I tend to favor milder curries such as Yellow or Massaman. This dish was made using bare-minimum ingredients, and therefore probably overlooking an addition or two...but still turned out great! Coconut milk is a must on-hand ingredient for me to be used for anything from curries to dairy-free soups and sauces. 

Ingredients: Yields 2-3 servings

1 can of coconut milk

1 large potato, diced

2 carrots, diced

1/2 onion, diced

1 yellow bell pepper, cut into strips

1 broccoli head, cut into small florets

1/2 cup of frozen peas

2 medium garlic cloves, chopped

3 Tbs curry powder

1 Tbs soy sauce

Rice of your choice

What to do:

1. Prepare rice as directed

2. Saute the onion in olive oil over medium heat for 3 minutes, then add the potatoes and carrots to cook for 8 minutes. 

3. Add the pepper, garlic, and broccoli to cook for 8-10 minutes

4. Add in the peas, lower heat

5. In saucepan heat the coconut milk, soy sauce and curry powder over low-medium heat until steaming

6. Pour the sauce over the vegetables and let simmer for 2-3 minutes longer. 

7. Pour over rice