This vegan yellow curry recipe is perfect for hot and cold weather. You can mix up the veggies to match the season, your taste, or whats in your fridge. We typically use the same vegetables every time we make this (because they’re Marlowe’s favorites), but we do change it up depending on what we have in stock. As long as you season it well, almost any veggies should do! Also, I have listed some harder to find spices on here– but offer suggestions that are easier to find! I swear this recipe is 100% easier than it looks at first glance! Promise!
1 tablespoon coconut oil (optional — honestly, I list it because most people are accosutmed to cooking with oil, but I do without it these days
1 tsp coriander seeds
salt + pepper to taste
-In a medium heated pan add coconut oil
-add salt and pepper to taste
SO you can find basically all these ingredients at your local whole foods or often asian markets. We find a lot of really great spices at our local farmers market too. But if you can’t find the fresh stuff, you can always order good quality powders online– I like this brand a lot.
And voila! This recipe is also super kid friendly too. Like I Said, you can change up the veggies to match your (or your kids) favorite tastes. Sometimes we use peppers instead of broccoli, add a bit of spinach, or add tofu or tempeh. We also like to add red chili flake, but this obviously makes it less kid friendly! Use this recipe as a base and play around to make it your own delicious creation 🙂 Nom nom nom. Easy and delicious. And perfectly warming for this cooling weather 🙂
Hope you enjoy!
ps. If you are in the restaurant industry and looking for a high quality bulk source of coconut milk, check out www.copra.co.