Yellow Curry
Ingredients
Curry paste
- 1 onion, roughly chopped
- 3 or more garlic clove, roughly chopped
- 1 inch piece of ginger, peeled and roughly chopped
- 1 – 3 chillies, depending on spiciness preference, chopped
- Big handful coriander, roughly chopped
- 1 ½ Tbsp ground coriander
- 1 ½ Tbsp ground cumin
- 1 ½ Tbsp garam masala
- 1 Tbsp turmeric
- ½ tsp salt
- 1 – 2 Tbsp water
Curry
- 1 Tbsp mustard seeds
- 2 x 400mL canned light coconut milk
- 6 curry leaves
- ¼ kent pumpkin
- 2 carrots, chopped into half moons
- ½ small cauliflower, cut into small florets
- 2 x zucchini, chopped into half moons
- 2 x 400g canned black beans, rinsed and drained (or any other beans)
- 300g baby spinach
- 1 Tbsp maple syrup
- 1 Tbsp tamari
Other options include
- Broccoli
- Green beans
- Sweet potato
- Eggplant
- Literally anything
Method
Paste
1. Add all of the ingredients into a blender or food processor and blitz until well combined.
2. Set aside.
Curry
1. Heat a large pot over medium/high heat with a little olive oil.
2. Add the mustard seeds and curry leaves and stir until the start to pop.
3. Add the curry paste and stir for 2 – 3 minutes.
4. And the coconut milk and the vegetables. Stir well and cover. Reduce to a simmer and leave for 30 minutes, stirring occasionally until softened.
5. Add the black beans, maple syrup and tamari and simmer for a further 10 minutes.
6. Turn off heat and stir through the baby spinach.
Serve with
1. Rice or any other grain
2. Big dollop of yoghurt, feta or labneh
3. Extra chili
4. Squeeze of lemon