November 21st, 2024
Recipes
Vegetable Yellow Curry
Valentina P
- Difficulty
•
- Time 40"
Thai-inspired Vegetable Yellow Curry! Tender roasted sweet potatoes, shiitake mushrooms, and bok choy in a creamy coconut milk broth that's loaded with flavor.
How To MakeDiet Type: Plant-based
Shopping List
- 1 medium sweet potato
- 8 ounces bok choy, washed and chopped
- 6 ounces shiitake mushrooms, sliced
- 2 tablespoons coconut oil or olive oil, melted
- 1 (15 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth or water
- 2 tablespoons yellow curry paste
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1 tablespoon coconut sugar
- 1/2 tablespoon fish sauce or tamari
- 1/2 teaspoon turmeric
- 1/2 lime, juiced
- cilantro and hemp seeds, to taste (for topping)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Peel and dice the sweet potato into 1 inch pieces and toss with 1 tablespoon of the coconut oil. Roast the sweet potato for 15 minutes.
- Step 2: After 15 minutes, add in the sliced mushrooms and stir everything together with the remaining 1 tablespoon of coconut oil. Put back in the oven and roast another 10 to 12 minutes, or until the potatoes are tender. Set aside.
- Step 3: Meanwhile, place a large pot over medium heat. Shake and open the coconut milk can. Add 1 cup of coconut milk to the pot. Stir cook for 5 minutes, or reduced and beginning to separate at the edges (don't worry if it's not, proceed with the recipe).
- Step 4: Add the curry paste to the reduced coconut milk. Stir for 30 seconds until very fragrant.
- Step 5: Pour in the remaining coconut milk, bok choy, broth, ginger, coconut sugar, fish sauce, and turmeric. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 5 to 7 minutes, or until the bok choy is tender.
- Step 6: Stir in the roasted sweet potatoes, mushrooms, and lime juice. Turn off the heat and allow the curry to rest for at least 10 minutes, semi-covered. Taste and adjust seasonings as desired.
- Serve: Ladle the curry onto bowls and top with cilantro and a sprinkle of hemp seeds. Pre-cooked salmon, tempeh, or chickpeas are also a tasty topping idea.
Recipe Notes
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Vegetable Yellow Curry
PT40M 1 medium sweet potato 8 ounces bok choy, washed and chopped 6 ounces shiitake mushrooms, sliced 2 tablespoons coconut oil or olive oil, melted 1 (15 ounce) can full-fat coconut milk 1/2 cup vegetable broth or water 2 tablespoons yellow curry paste 1 tablespoon fresh ginger, peeled and finely chopped 1 tablespoon coconut sugar 1/2 tablespoon fish sauce or tamari 1/2 teaspoon turmeric 1/2 lime, juiced cilantro and hemp seeds, to taste (for topping) Gluten Free Paleo Vegan 4 Servings
Ingredients:
