No need to use a store-bought or pre-made curry paste in this vegetarian yellow Thai curry, as this yellow curry is seasoned and colored with curry powder, turmeric and chili sauce. If you like Thai vegetable curries, you may also want to try this vegetarian red curry with tofu recipe or this coconut and tofu curry recipe.
Ingredients:
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 potato, pre-cooked and chopped
- 2 carrots, pre-cooked and sliced
- 1 cup broccoli
- 1/2 head cauliflower, chopped
- 1 tbsp fresh ginger, grated or minced
- 1 tsp sugar
- 3 cloves garlic, minced
- 1/2 tsp turmeric
- 2 tsp curry powder
- 3 tbsp chili sauce
- 1/3 tsp salt
Preparation:
Bring the coconut milk and vegetable broth to a slow simmer. Add the potatoes and vegetables and allow to simmer for a few minutes.
Add the remaining ingredients and cook for 3 to 5 more minutes.
Serve over rice if desired.
Makes four servings of Thai curry.
Nutritional information (from Calorie Count):
Calories: 226; Calories from Fat: 136
% Daily Value:
Total Fat: 15.2g; 23%
Saturated Fat: 12.9g; 64%
Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 721mg; 30%
Total Carbohydrates: 20.8g; 7%
Dietary Fiber: 5.1g; 21%
Protein: 5.5g
Vitamin A 105%, Vitamin C 93%, Calcium 6%, Iron 14%
