Spring Vegetable Yellow Curry
Curry is my go-to warm dish that I can pack tons of vegetables into and it’s got that subtle spice I love.
You can easily throw together an awesome curry by using curry paste instead of mixing the spices yourself. If you head down the International aisle, you’ll likely see several different kinds, so take your pick and try a few!
I love that you can pretty much use any vegetables you have on hand for curry. My boyfriend loves potatoes in curry, so I use them here, but you can sub for butternut squash, or add any other vegetable you like.
2 cups cooked long grain brown rice
1 tablespoon coconut oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 tablespoons yellow curry paste
1 teaspoon sea salt
2 medium yellow potatoes, cut into 1 inch cubes
2 cups broccoli florets
2 cups cauliflower florets
1 can full-fat coconut milk
1 tablespoon lime juice
4 cups fresh spinach
1/2 cup frozen peas
Additional salt + pepper to taste
Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft and browned, about 6 minutes.
Reduce the heat to low and add the potatoes to the pot and stir, cooking for 5 more minutes. Stir in the cauliflower and broccoli and then add the coconut milk, yellow curry paste and salt. Cover and simmer for about 20 minutes or until the vegetables are tender.
Add the lime juice, spinach, and peas and stir. Taste and adjust if needed by adding 1/2 teaspoon amounts of additional curry paste, lime juice, salt and pepper as desired.
Serve the curry hot over 1/2 cup of rice. Store any leftovers in the refrigerator in an air-tight container.