Vegetarian Yellow Curry

Prep time: 20 minutes

Cook time: 1 hour

Serves: 8 Serves

You guys requested more vegetarian dishes and more curries, so here we are and it’s a banger. A super delicious and fragrant curry from scratch (please don’t let the ingredients list scare you, the little bit of extra effort to make your own paste is sooo worth it)! Woops on having fish sauce in a vego recipe… replace with vegan “fysh” sauce or 1/2 soy sauce and 1/2 either rice vinegar, lemon or lime juice.

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Vegetarian Yellow Curry

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves: 8 Serves

Ingredients

  • 1 Pumpkin
  • 1 Cauliflower
  • 3 tins Chickpeas, (if using dried please soak prior)
  • 1 Onion
  • 1 knob Ginger, Approx inch x inch
  • 1 knob Galangal, Approx inch x inch
  • 2 Lemon grass stalks
  • 3-5 cloves Garlic
  • Powdered turmeric
  • Cumin
  • Coriander ground or seeds
  • Chilli, (optional - fresh, powdered or flakes)
  • 4 cans Coconut milk
  • 8-10 Kaffir lime leaves
  • 1 cube Palm sugar , (optional)
  • 2 tbsp Fish sauce
  • 1 Lemon or lime
  • Fresh coriander
  • Olive oil
  • Butter or ghee
  • Salt

Method

  • 1)

    Preheat oven to 200C.

  • 2)

    Chop pumpkin into diced chunks.

  • 3)

    Put pumpkin onto roasting tray with baking paper. Drizzle in olive oil, sprinkle with salt and put into bottom shelf of oven.

  • 4)

    Drain chickpeas, put onto roasting tray with baking paper. Sprinkle with salt and cumin, generous drizzle with olive oil and put into top shelf of oven.

  • 5)

    Chop cauliflower into small florets, put onto baking tray with baking paper. Drizzle of olive oil, pinch of salt and cumin, into oven on middle shelf.

  • 6)

    To make curry paste/sauce, put the following into blender and blitz:
    – Roughly chop 1 onion
    – Roughly chop knob of ginger
    – Roughly chop knob of galangal
    – Cut lemongrass in half and get out core. Set rest aside.
    – Peeled garlic cloves
    – 2 heaped teaspoons of turmeric powder
    – 2 teaspoons of cumin
    – 2 teaspoons of coriander ground or seeds
    – Chili (optional)
    – Add enough coconut milk to get it blitzing

  • 7)

    Put pot onto high heat, add a good knob of butter or ghee and leave to sweat down.

  • 8)

    Once butter starting to melt, add curry sauce, lemongrass stalks and kaffir lime leaves to pot.

  • 9)

    After a couple of mins, add the rest of your coconut milk (4 in total).

  • 10)

    Optional to add a cube of palm sugar.

  • 11)

    Add fish sauce.

  • 12)

    Leave to come to simmer.

  • 13)

    Once it comes to simmer, stir, turn off heat and pop lid on and leave till veg is ready.

  • 14)

    Put on rice as per packet instructions.

  • 15)

    After approx 1 hour, take veg out of oven.

  • 16)

    Add pumpkin, cauli and 2/3 of your chickpeas to curry sauce (leave rest aside for garnish). Stir.

  • 17)

    Once rice is ready, serve curry ontop of rice, top with some crispy chickpeas, fresh coriander and a squeeze of lemon or lime.

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