Yellow Vegetable Curry
This quick and easy yellow vegetable curry from Mandy Yin couldn't be easier to make - simply blitz and then fry the spice paste, add coconut milk, then add your veggies, and the whole dish comes together in just 10 minutes.
Introduction
This is a lovely, mild, comforting curry. It eats better once cooled and reheated, so I like to cook this curry earlier on in the day to be reheated for dinner, or at the weekend to be eaten during the week.
Ingredients
| 4 tbsp | vegetable oil |
| 1 tsp | table salt |
| 300ml (generous 11⁄4 cups) | coconut milk |
| 100ml (scant 1⁄2 cup) | water |
| 1⁄2 tsp | white sugar |
| 1⁄4 1 1⁄2 | white cabbage, cut in half, core removed, then cut into 1cm (1⁄2in) slices |
| 1 (150g / 5 1⁄2 oz) | carrot, peeled and cut into 5 x 1cm (2 x 1⁄2in) batons |
| 200g (7oz) | fine green beans, stems removed, cut into 2.5cm (1in) pieces (if using frozen green beans, just throw them in whole!) |
| Small handful of | fresh coriander (cilantro) leaves (optional), to garnish |
| For the spice paste: | |
|---|---|
| 1 tsp | ground turmeric |
| 1 tsp | chilli powder |
| 1 (150g / 5 1⁄2 oz) | small onion, roughly chopped |
| 4 | garlic cloves |
| 1 | lemongrass stalk, top, end and any hard outer leaves removed |
Method
Using a handheld stick blender, or a high-speed blender like a Nutribullet, blitz the spice paste ingredients to a fine purée.
Heat the oil in a medium non-stick saucepan over a medium heat. Stir-fry the spice paste along with the salt for 5 minutes.
Add the coconut milk, water and sugar, and bring to the boil, then add the cabbage, carrot and green beans. Bring back to the boil, then simmer over a medium-low heat for 10 minutes, stirring every few minutes.
Garnish with coriander (if using) just before serving.
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