Vegan yellow curry MAIN

Vegan yellow curry recipe for the weekend

Vibrant and bright but most importantly – tasty. Made with potatoes and lots of other delicious and filling veggies, this flavoursome curry is sure to satisfy your hunger. Part of our recipe special for National Vegetarian Week

Coconut milk is an essential curry ingredient. Despite coconut milk tasting like it should be bad for you with its rich and creamy flavours, it actually provides us with many nutrients that are beneficial to our health. It contains a valuable fat called lauric acid that is easily absorbed and used by the body for energy. Coconut milk has been said to help lower cholesterol levels, improve blood pressure, and prevent heart attacks and strokes.

This magical liquid is also completely free from dairy, lactose, soy, nuts and grains. This makes it a perfect option for anyone with an intolerance to dairy, nut or grain based milks. It’s also vegan and great for plant-based eaters. So with that intriguing info in mind, why not try Healthista’s vegan yellow curry…

Vegan-Yellow-Curry

How to make Healthista’s Vegan yellow curry

Serves: 2-3

Time: 45 minutes

  • 2 tablespoons sesame oil
  • 2 tablespoons yellow curry paste,
  • 1 clove garlic, finely chopped
  • 1/2 can coconut milk
  • 1/2 cup vegetable broth
  • 1 inch fresh ginger, cut in thick slices
  • 1 large potato (sweet potato works well too), peeled and cubed
  • 1 small onion, coarsely chopped
  • 1 red bell pepper, seeded and cut in strips
  • ½ cup organic bamboo sprouts
  • 1/2 cup mushroom, sliced
  • 2 tablespoons tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon cilantro, chopped
  • 2 cups basmati or brown rice, steamed

Directions

  • In a wok, heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stir and cook for up to 1 minute.
  • Stir in coconut milk and vegetable broth.
  • Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
  • Add ginger, onion, and pepper strips and bamboo; cook until tender, about 7 minutes.
  • Add mushrooms, tamari and maple syrup.
  • Simmer for another 15 minutes
  • Serve with rice of choice
  • Garnish with cilantro.

More vegetarian recipes from Healthista:

Tofu Pad Prik Curry recipe

Spinach shiitake salad with yuzu-wasabi dressing

Masala chickpea nachos recipe

Veggie burger with quinoa and a salsa and tahini dressing

More Healthista content:

30-second protein smoothie recipe with probiotics

5 quick and easy low-carb recipes you will LOVE

Sugar-free vegan protein muffins recipe ready in 15 minutes

Flu fighting soup recipe from medicinal chef Dale Pinnock

Vegan protein pancakes PLUS 8 other protein powder recipes that AREN’T smoothies

 

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