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Thai vegetable yellow Curry
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Course
Main Course
Cuisine
curry, thai
Servings
4
Ingredients
1x
2x
3x
1
tbsp.
coconut oil
2
onions
chopped
1
garlic cloves
chopped
3-4
tsp
Thai Yellow Curry Paste
1
cm
ginger
chopped
1
small red Chilli
400
ml
Coconut Milk
150
ml
vegetable stock
1
tbsp.
Soy Sauce
½
cauliflower
cut into florets
1
green pepper
chopped
400
g
chickpeas
1
lime
juice
2
tbsp
fresh coriander leaves
300
g
Basmati Rice
to serve.
Instructions
In a saucepan, melt the coconut oil with the onions, garlic. Cook for 2 minutes to soften.
Add the yellow curry paste, ginger, chilli and pour in the coconut milk, vegetable stock. Add some soy sauce, to season.
Bring to the boil then add the cauliflower florets, green pepper, leeks and chickpeas. Simmer for 10 minutes until the vegetables are softened.
Remove from the heat, check the seasoning and add a squeeze of lime.
Serve immediately with some rice and some fresh coriander.
Keyword
curry, Kevin Dundon, thai, vegetables, vegetarian