Mostly I made this recipe up, with a little inspiration from my friend Donna. It’s not really Thai or Indian…it’s somewhere in between, I think. But it’s delicious–another example of how vegan cooking can be as easy as throwing veggies into a pot and adding stuff to them until they taste good. Bon appetit!
VEGAN YELLOW CURRY
(makes 6-8 servings)
- 1 yellow onion, chopped
- 2 tsp minced garlic
- 6 small red potatoes, cut into bite-sized chunks
- 3 large carrots, cut into bite-sized chunks
- 2 apples, cut into bite-sized pieces (I prefer something a little sweeter, such as Braeburn or Fuji)
- 2 cans coconut milk
- 1 yellow squash, sliced into 1/2in slices
- Spices, to taste (but lots of each): I used turmeric, ginger, cumin, coriander, curry powder, cayenne pepper, and salt
- Brown sugar, to taste
- 2 tsp coconut oil
1) Heat the oil on medium heat, and saute the onions and garlic until onion begins to turn translucent and garlic begins to brown (about 2-3 minutes). Add the coconut milk, stir, and simmer until it heats throughout (another 2-3 minutes). Now would be a good time to chop your other veggies, if you haven’t already.
I bought a bag of multicolored carrots at Trader Joes because they looked cool…
2) Add spices, to taste: the turmeric is what gives the curry its yellow color. If you like a more mild curry, you’ll want to add fewer spices and probably eliminate the cayenne pepper altogether. Additionally, the apples add their own sweetness so I recommend waiting until later to add the sugar. Just keep spicing and tasting until you achieve a balance that is pleasing to you!
*Tip: for an even more intense ginger flavor, throw in some fresh grated ginger when you cook the onions!
3) Stir in the potatoes, apples, and carrots. Cover and simmer until they are tender (about 30-45 minutes). Taste about halfway through and continue to season as needed, as the veggies will have soaked up some of the flavor.
4) Once your apples and veggies are tender enough for your liking (should be able to easily pierce with a fork), add the squash and simmer for an additional 5-10 minutes until the squash is cooked. Continue to add spices if it still doesn’t taste right.
5) Serve with rice!