Makes 6 servings. Time invested: 35 mins
Well, this is a flavourful bowl of sunshine on a cold day! Hence the name I've chosen. ;) Warming, comforting, sweet and spicy yellow Thai curry is one of my favourite dishes when the weather turns cooler and this dish packed with all the veggies, is no exception. You can enjoy it on rice or quinoa or just opt for straight veg like I have. And though this version is 100% vegan, you could totally add shrimp or chicken to it for some extra oomph!
What you need to make it:
The Curry Base
1 large yellow onion
2 large carrots
1 large zucchini or 2 small
1 red or yellow pepper
1/2 head broccoli
1/2 head cauliflower
2 medium sweet potatoes
2 stocks bok choy
1 red thai chilli or ½ jalapeno de-seeded (optional, only if you like it spicy)
1 tbsp EVO
White jasmine rice or quinoa for base (I usually just enjoy grain free)
The Curry Sauce
¼ cup yellow curry paste (my fave brand, which I buy at No Frills, Loblaws or T & T asian grocer)
2 cans full fat coconut milk
2 tbsp fish sauce
1-2 tbsp chickpea flour (or any flour for thickening the sauce)
What to do to make it:
If making a rice or quinoa base, do that first and set aside.
Pre chop all of your veggies to bite size pieces. Steam cauliflower, broccoli and sweet potato until you’re just able to stab a fork through them. Set aside off heat.
Heat large wok or frying pan with EVO on medium heat. Dice your onion, add to pan, saute until translucent.
Add diced carrots and hot pepper/chilli (if using) to frying pan and cook until they start to soften.
Make curry sauce by heating a med/large pot on medium. Add your curry paste to pot and mix around for a minute, allowing it to heat up (be careful not to burn it). Then add both cans of coconut milk and fish sauce. Whisk until everything is combined, then turn heat to medium high to bring to a boil. When boiling reduce heat to a medium low simmer.
When carrots are beginning to soften, add chopped pepper and zucchini to the frying pan.
Your curry sauce should start to thicken now but add the flour to help it along. Start with 1 tbsp and see how it goes. If you need more, add the 2nd tbsp.
When all of your veggies are cooked, add your steamed sweet potato, broccoli and cauliflower to pan and pour the curry sauce over the veggies. Stir to coat all of the veggies with sauce and serve!
If you make this recipe, please take a photo and tag me @yourbestlifewithlisa
- Lisa xx