Vegetable Yellow Curry

This vibrant and aromatic recipe celebrates the rich flavors of Southeast Asian cuisine. The coconut milk adds a luscious, velvety texture that balances the spices of the yellow curry paste which gives the sauce a beautiful golden hue while fresh vegetables are lightly sautéed to retain their color and crunch. This versatile dish is easy to adapt with whatever vegetables you have on hand. Serve it with rice or rice noodles to soak up the flavorful sauce for a wholesome, nourishing meal.

1 tablespoon olive oil (or coconut oil)

1 onion, sliced

2 carrots, sliced

1 red bell pepper, sliced

3 Thai eggplants, cut into wedges

2 teaspoons salt

1 cup cauliflower florets

1 cup broccolini florets

1 tablespoon minced ginger

1 tablespoon minced garlic

2 tablespoons yellow curry paste

1 can full fat coconut milk (or coconut cream)

1 cup chicken stock

1 cup sliced green beans

2 tablespoons lime juice

Cilantro, scallions, lime wedges and chopped cashews for garnish

Serve with white rice or rice noodles

Heat the fry pan on medium heat. Add olive or coconut oil to the pan. Sauté onions, carrots, bell pepper, eggplant and salt in the pan until slightly tender, 4-5 minutes. Add ginger and garlic, and sauté for 1-2 minutes longer. Add curry paste, and toast for 1 minute. Add cauliflower and broccolini and stir to combine. Add coconut milk and chicken stock and bring to a simmer. Add green beans and simmer for 7-8 minutes until just tender. Remove from heat and stir in lime juice to taste.

Serve with cilantro and lime wedges, along with white rice or rice noodles on the side.