Yellow Curry
- ktsveggielife
- Dec 3, 2016
- 2 min read
I love curry.
I also love the sun. We are in Mesa, AZ this weekend and I get to hang out and actually get something published and do some yoga while the fam goes to a movie. (Gotta love naptime). We had him going ALL day yesterday and it was messy by the end. Especially the part when he woke up at 3 AM this morning and refused to calm down and once we got him calmed down he just wanted to play. (It was nearly 4 AM by this time. Yuck.) We eventually just let him roam around our room until he fell asleep. He eventually made his way back onto the bed, in between us, with his feet in my neck and his head of my husband's shoulder. My neck was not happy when I woke up.
But back to the curry. Unfortunately, I cannot completely claim this recipe. I have adapted it so much from the original source, that I don't even remember where I got it. It was years ago. Parts are mine. Parts are not. But it is pretty darn delicious, and that is what matters. And to top it off, it is so easy.
Ingredients
3 cloves garlic, chopped
1/2 tsp peppercorns
1/2 tsp ground coriander
coconut oil
1 T curry powder
2 c vegetable broth
1 c potatoes, diced
1 c sweet potatoes, diced
2 c carrots, sliced
2 c broccoli florets
1 red bell pepper, diced
1 14 oz. can diced tomatoes
1 14 oz. can coconut milk (regular or lite)
1 can garbanzo beans rinsed
OR
1 block firm tofu
3 T soy sauce
1 T agave
1/4 c fresh basil, slivered
Directions
1. In mortar and pestle, grind garlic, peppercorn, and coriander into a paste
2. Saute paste in coconut oil until fragrant. Add curry powder for a few minutes.
3. Add broth and whisk to get rid of any chunks from the spices.
4. Combine broth/spices and all other ingredients, except basil, in a crock pot and stir to combine. Cook on low for 4 hours
5. Serve hot over rice and garnish with basil
6. ENJOY
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