No weeknight meal plan is complete without a one-pot wonder that uses up all the veggies hanging around in the fridge. This curry is seriously tasty and fuss-free! If you’re like us, and don’t feel like making a curry paste from scratch after a big day, you’ll love this recipe made using an authentic, additive & preservative free curry paste that packs a real flavour punch!
3 garlic cloves, diced
thumb size piece of ginger, grated
1 onion, finely diced
3 heaped tbsp of MAE PLOY Curry Paste (find in any asian grocer. They’re all delish, and the Yellow Curry flavour is vegan!)
1-2 tbsp water (as needed)
Any leftover vegetables: potato, sweet potato, carrot, pumpkin etc, diced into small pieces
Any leftover greens: broccoli, beans, bok choy cut into chunks
400ml can coconut cream
Any leftover herbs like parsley or basil
2 tbsp The Wholefood Pantry Coconut Sugar
2 tbsp The Wholefood Pantry Coconut Oil
The Wholefood Pantry Himalayan Salt
The Wholefood Pantry Basmati Rice and/or The Wholefood Pantry Quinoa.
1. Get the hard (potato, sweet potato, carrot etc) vegetables roasting in a hot oven with coconut oil and salt for a good 30-40 minutes. Tip: cut into small bite sized cubes to make them cook faster and turn out more caramelised.
2. Lightly fry 3 heaped teaspoons of garlic, 2 heaped teaspoons of ginger, 2 tablespoons of coconut sugar along with one finely chopped onion at a medium heat for a few minutes or until onions begin to slightly brown (cook in coconut oil 2-3 tablespoons).
3. Add 3 heaped tablespoons of yellow curry paste, fry and mix with already cooking ingredients. Cook for a few minutes until curry paste dissolves.
4. Add a little water if at this point the curry base is burning or sticking to the pan.
5. Add a pinch of salt.
6. Add baked crispy vegetables (potato, sweet potato, carrot). Immediately after start to slowly add coconut cream (1 can). Add about 1/4 of the can every 5 minutes or so.
7. Cook until curry turns a nice yellow and is appropriate consistency - add additional water/ or coconut cream if required.
8. When you're 3/4 through the can add the fresh green vegetables, and continue cooking for 5 more minutes, adding the last 1/4 of the coconut cream.
9. Serve with freshly steamed brown/white basmati rice & fresh herbs (coriander and/or basil).
10 Add freshly chopped chilli and or lime if desired, and enjoy!
Optional: have an iced coconut water with a dash of lime or a summer ale to enjoy as an accompanying drink.