Thai Yellow Curry – hearty plant-based goodness
A flavourful plant-based Thai Curry that is easy to prepare with hearty vegetables and a creamy sauce base.
Cook the onions in the coconut oil for 3 minutes, or until translucent. Add the garlic and stir through for another 3 minutes.
Add the chili flakes, coriander and yellow Thai curry paste. Stir through with a wooden spoon and cook for an additional 3 minutes or until fragrant. If need be, add a little water to prevent the spices from burning.
Add the pumpkin and the potatoes and cook for 15minutes. Close the pot but add water as needed.
While the potatoes and the pumpkin are cooking, parboil the chickpeas in a small pot for 10-15 minutes. Once done, add the chickpeas to the main pot containing the pumpkin and the potato.
Once the pumpkin and potatoes are almost fully cooked add the mushrooms and the broccoli. Cook this slowly for 10 minutes until semi-tender. You don’t want your vegetables too soft.
Pour in the coconut milk, add the cashew nuts and the salt. Allow everything to simmer for 5 minutes. Do a taste test to see whether more salt is needed. Finally, add in freshly cut coriander. Enjoy this curry with your choice of rice – I prefer a nutty brown rice while my friend prefers her curry with Jasmine rice. We also serve each bowl of curry with cubed avocado.
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