Sunday, February 12, 2012

Ⓥ Vegan Kitchen: Yellow Coconut Curry! Ⓥ

I am obsessed with curries, I don't think I could live without them. Creamy spicy wholesome yumminess! I've been trying to perfect this recipe for a while and felt that I needed to do that before finally sharing one of my favourite recipes with all you lovelies. Well, I may tweak it some still but for now this is pretty darn delicious!   
Oh, and it may look like a lot of ingredients, but it's only because there are lots of spices, which in my opinion, every kitchen should already have. ;) And it's super easy and quick to make! 

Yellow Coconut Curry
1-2 medium Sweet Potatoes, cut into small chunks
2-3 medium Carrots, thinly sliced or grated
Veggies of your choice (I like any combination of Broccoli, Cauliflower, Red Peppers, Zucchini, Spinach)
1 14oz can Coconut Milk
1 can Chickpeas (drained and rinsed)
1 1/2 Tbsp Yellow Curry Paste*
1/4-1/2 cup Vegetable Stock/Broth (depending how thick or thin you want the sauce)
2 Tbsp Tamari
1 Tbsp Agave (or other sweetener)
1/4 tsp Cumin
1/4 tsp Black Pepper
3/4 tsp Salt
1 tsp Garlic Powder
1 tsp groung Ginger
4 Lime Leaves (fresh is best but I have used dried ones too)
1 stalk fresh Lemongrass (or again you can use dried, use about a Tbsp)
1 Tbsp Creamed Coconut (+about 1 Tbsp water)
Optional; ground chilies (if you like it extra spicy) 
*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. We make it pretty spicy but not overpoweringly so. You'll definitely have to play around with whatever curry paste you use. My favourite by far is the brand pictured. :)
In a large saucepan, sauté the sweet potatoes and carrots on medium-high heat for a couple of minutes. Add in the curry paste and spices and sauté another minute. Add in the Coconut milk, stirring it in as you do so, and the rest of the ingredients (start with 1/4 cup of the vegetable broth) except for the creamed coconut. Simmer on medium heat for about 15 minutes, until the veggies become tender and you can easily poke the sweet potatoes with a fork. Add more vegetable stock if you're like me and add a ton of veggies in there and want more sauce. Add the creamed coconut at the end and a little more water if needed. 
The curry sauce is usually nice and creamy but has a fairly thin consistency. 

Makes about 6 servings depending how big of portions you serve. ;) 
Goes great on top of rice or quinoa! Enjoy! 


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