VEGETARIAN YELLOW CURRY

There is nothing like a tried and tested recipe to make your taste buds sing, especially when it is nutritious and wholesome, and approved by some very picky children. This used to be our chicken curry favourite but now that we have become vegetarian we now just use pumpkin instead of chicken and my girls just love that. Although this appears to have a lot of preparation in it, I assure you it doesn’t actually take too long and if you double the quantities like we do, it makes enough for dinners for my shift work or even another nights dinner that can be frozen.

My children constantly ask me to make this for them and I have made it for a few other people now , with it going down a treat! This weekend however I got the big thumbs up from my nieces four little ones as they sat around the table to this yummy dish – meat free too! Not one of them complained, and they all had smiles on their faces at the end. So here is the recipe – please enjoy and share – and credit to where you found the recipe is always appreciated.

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INGREDIENTS

1 onion sliced
2 shallots diced
1 leek sliced
1 capsicum sliced
1 celery stalk diced
2 zucchini – finger length wedges
2 cups green beans
2 carrots – finger length sticks
4 cups broccoli florets
4 cups pumpkin cubed – partially steamed or cut in smaller cubes

Coconut oil – for wok
2 tbs Valcom Yellow Curry Paste (more if you require more heat)
1 400ml tin Ayam Organic Light Coconut Cream (more to alter consistency)

*Serve with Basmati rice or cauliflower ‘rice’ *

METHOD

1. In a wok (or alternative) brown onion, shallots, and leek in coconut oil.
2. Add capsicum and celery until partly cooked through.
3. Add zucchini, beans, carrots and broccoli – placing lid on until partly cooked through.
4. Stir through curry paste thoroughly.
5. Add in pumpkin.
5. Pour in coconut cream and stir through.
6. Simmer for 5 – 10 minutes or til cooked, on low heat.
7. Serve with ‘rice’ of choice.

SERVES 4

*Please note – we are vegetarian however if you are a meat eater you can choose to add free range chicken breast by sealing in wok prior to first step*

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