Easy Vegetarian Thai Yellow Curry (Vegan/gluten-free!)
"This Vegetarian Thai Yellow Curry is authentic, homemade vegan Thai food at its best! Note that here I have dispensed with making a curry paste; instead, all the minced herbs and dry spices are added directly to the curry pot - a great time-saver if you're in a hurry! And unlike a lot of other yellow curry recipes out there, I don't use curry powder, preferring to add the individual spices for a superior-tasting curry. Serve with your choice of plain jasmine rice, coconut, or whole grain Thai coconut rice for a delicious, healthy, and nutritious vegan dinner. Wonderful for a fall or winter meal. ENJOY!..."
INGREDIENTS
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This Vegetarian Thai Yellow Curry is authentic, homemade vegan Thai food at its best! Note
•
that here I have dispensed with making a curry paste; instead, all the minced herbs and dry
•
spices are added directly to the curry pot - a great time-saver if you're in a hurry! And unlike
•
a lot of other yellow curry recipes out there, I don't use curry powder, preferring to add the
•
individual spices for a superior-tasting curry. Serve with your choice of plain jasmine rice,
•
coconut, or whole grain Thai coconut rice for a delicious, healthy, and nutritious vegan
•
dinner. Wonderful for a fall or winter meal. ENJOY!
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: SERVES 4-5 with rice
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2 shallots, chopped, OR 1/3 cup chopped purple onion
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1 thumb-size piece of ginger OR Thai ginger/galangal, grated
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4 cloves garlic, minced
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1-2 hot yellow chilies, minced, OR 1-2 red chilies, OR 1/2 to 1 tsp. dried crushed
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red chili (chili flakes) - adjust to your preferred spiciness
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1 tsp. ground coriander
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2 tsp. ground cumin
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3/4 tsp. ground turmeric
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1/3 tsp. ground white pepper (available in the spice section)
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2 bay leaves
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1/2 cup strong-tasting vegetable stock OR chicken/faux chicken stock*
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1 to 1/2 cups canned chickpeas (drained)
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1 carrot, sliced
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2-3 cups peeled squash or pumpkin, cubed
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1 potato, cubed
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Optional: 1 cup cubed yam or sweet potato
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1 14 ounce can coconut milk (full fat)
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3 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
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3 Tbsp. fresh lime juice
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2 Tbsp. brown sugar
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2 Tbsp. tomato ketchup OR good-tasting tomato puree
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1/2 tsp. whole cumin seed
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1/4 cup fresh Thai basil (or sweet basil)
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2 Tbsp. coconut oil OR vegetable oil
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