Yellow curry

Yellow curry

Tags

Vegan
Curry
Thai

Cook

Ingredients

  • 1 tsp coconut oil
  • Brown rice
  • ½ tbsp coconut oil
  • 6 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 bunch green onions, diced
  • 1 large carrot, thinly sliced
  • 2 cups cubed butternut squash
  • 1 cauliflower, florets
  • 1 tbsp yellow curry powder
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can chickpeas, rinsed and drained
  • ½ cup frozen peas
  • Chopped coriander
  • Chopped peanuts

Steps

  1. Add brown rice to a pan along with coconut oil. Toast rice over medium heat for 1 minute.
  2. Add water to the pot and bring to a boil then reduce heat to cover and simmer for about 45 minutes.
  3. In the wok add coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin.
  4. Sauté for about 5 minutes until cauliflower and pumpkin begin to soften a bit.
  5. Next, add in curry powder, turmeric and cayenne; cook spices for 30 seconds.
  6. Add coconut milk, stock, peanut butter, soy sauce, salt and pepper; stir well to combine.
  7. Cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.
  8. Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.
  9. Top with coriander and chopped peanuts.