COURGETTE & CAULIFLOWER YELLOW CURRY
This vegetarian Thai curry makes a quick and healthy weeknight dinner - serve with fluffy basmati rice to soak up the coconut milk sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, deep frying pan and cook the onions for 5 mins until soft, but not browning. Add the crushed garlic and yellow curry paste and stir for a further 2 mins.
- Pour in the coconut milk, add half a can of water (using the coconut milk can), and bring to a gentle simmer. Once simmering, add the cauliflower and courgette. Cover and simmer for 10 mins, then remove the lid and continue cooking until the sauce reduces and thickens a little. Season well.
- Meanwhile, cook the rice following pack instructions. Serve in shallow bowls with the curry, topped with the chilli and a scattering of coriander.
Nutrition Facts : Calories 472 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
1-POT YELLOW CHICKPEA CAULIFLOWER CURRY
Easy, 1-pot Vibrant Yellow Curry with cauliflower and chickpeas! A 30-minute hearty and satisfying entrée or side perfect over greens, cauliflower rice, or grains!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
- At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
- Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 36.1 g, Protein 9.7 g, Fat 13.1 g, SaturatedFat 7.6 g, Sodium 801 mg, Fiber 8.1 g, Sugar 9.5 g, UnsaturatedFat 1.6 g
YELLOW CHICKEN CURRY
This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you'll see why!
Provided by Olena Osipov
Categories Dinner
Time 37m
Number Of Ingredients 13
Steps:
- Cook brown rice or quinoa as per package instructions.
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
- Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
- Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
- Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
- In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
- Season with pepper to taste and serve over brown rice or quinoa. So good!
Nutrition Facts : ServingSize 1 cup, Calories 406 kcal, Sugar 6 g, Sodium 480 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 13 g, Fiber 3 g, Protein 34 g, Cholesterol 97 mg
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