Yellow Thai Vegetable Curry

If someone were to ask what my favourite meal is, it would either be Green curry from our local Thai Restaurant, or this Yellow curry.

So you could say that I like curries.

 

In all honesty though, this is one of the best curries I have ever had. I really could, (and have) had it night after night on occasion (poor Nick!) because it is that good!

Packed full of vegetables and oozing with flavour, it's the perfect meal for summer or winter.

 

This recipe is adapted from Earthy Andy's Turmeric Lime Coconut Curry, just follow the link to see her beautiful recipe and video!

This version uses yellow curry paste and a ton of veges that are readily available in New Zealand at the moment, but you can really use any veges you want! (Eggplant, broccoli, kumara, spring onions and cabbage would be amazing.)

I do recommend using a lot less curry paste if you decide to substitute green or red curry. Yellow curry is the mildest of the Thai curries so you can put a lot more paste in without creating a burning fire pit on your stove!

The squash that I use is definitely the best one for this recipe, (you can also substitute kumara) its just called 'supermarket squash' at most supermarkets, I have no idea what the real name is sorry!

This squash is a very deep orange and has a lot of flavour.

 

I always leave the skin on vegetables when I cook them, even squash or kumara.

It adds a bit of fiber and makes life way easier. The squash I use would be especially hard to peel so I don't bother! The squash skin also helps to keep it intact when it is added to the curry.

The reason I cook the squash in the oven and don't simply add it to the curry is it's quite difficult to determine when to add it so that everything is cooked but not overcooked.

I find it easier to just cook it on its own, but if I was using kumara I would just wait 5-7 minutes after adding the potato and cook it all together.

My favourite stock's.

Ingredients:

Feeds 4 big eaters, or probably 6 normal people.

 

​1 purple onion finely chopped

5-6 thinly sliced pieces of ginger

2 massel chicken stock cubes (vegan and gluten free)

2 tablespoons of yellow curry paste (See the photos for my favourite brand, its vegan and oil free)

1 tablespoon of turmeric

Optional: 2 stalks of lemongrass, very finely chopped

 

 

1 small pumpkin or squash chopped into small cubes

9-12 small/medium potatoes chopped into small cubes

2 big carrots or 4 small ones, i normally cut length ways then chop finely

2-3 cans of coconut cream (depends on how creamy you want it)

 

​3 courgettes, I cut them the same as I do carrots

1 red capsicum, chopped

1 cup of frozen green peas

1 tablespoon of vegeta gourmet stock

Juice of 1-2 limes

 

Method:

 

Chop up the squash into small pieces and bake in the oven at 200°C until cooked but not too soft, about 15 minutes.

While the squash is cooking, fry the first 6 ingredients on medium high heat until onions have softened, use water instead of oil (heated oils are carcinogenic) and just add more where needed, about half a cup at most. Make sure you use a big pot or wok because this makes a lot of curry!!

 

After about 5 minutes, add the potatoes and carrots and and enough water to cover about half of the vegetables, approximately 2 cups. They will cook by a combination of boiling and steaming.

Put the lid on and let cook on a medium/low heat until potatoes are half way done, stiring every couple of minutes. Add more water if needed.

(Don't forget about the squash! It will probably be done by now.)

This normally takes 10-15 minutes depending how hot the stove is and how small the vegetables have been cut.

Most dishes have more flavour if they are cooked on a low heat over a greater period of time, and this is no exception.

 

Next add the courgettes and capsicum and simmer until everything is cooked, (don't forget to stir every couple of minutes) you may need to add a little more water, but add it in small increments,  its a lot harder to take it away!! Plus you will be adding more liquid at the end in the form of coconut cream.

You want the vegetables to be soft but not mushy!

Turn off the stove, as nothing else needs to cook.

Add in the cooked squash, (as much as it as you want, i normally leave out some for leftovers the next day plus my wok doesn't fit all that food!)

Add in the frozen peas, coconut cream, stock powder, and the lime juice.

 

Stir it all around and do a taste test, add some more stock or soy sauce if it needs it.

 

A lot of people cook the vegetables in coconut milk when they make curries, but in my experience this dish will be a lot creamier if you leave the coconut cream till the end. You may not even want to add the third tin, and you can always add more water if it is too rich.

 

Serve with rice and garnish with sliced avocado and coriander.

Enjoy!!

 

 

Serve with rice and garnish with avocado, coriander and lime wedges