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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Yellow Curry Recipe

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This recipe for Yellow Curry is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon water (or coconut oil)
1 small onion, chopped
4 cloves garlic, minced
2 tablespoon ginger, minced
1 small serrano pepper, seeds removed and finely chopped
3 to 4 tablespoons yellow curry paste or curry powder
2 cups coconut milk
1 teaspoon ground turmeric
1 tablespoon maple syrup or agave (plus more to taste)
2 tablespoon soy sauce, plus more to taste
1 cauliflower, chopped
1 can (15 ounces) chickpeas, rinsed and drained
Directions:
Directions:
Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, onion, garlic, ginger, and serrano pepper, to taste. Sauté for 2 to 3 minutes, stirring frequently.

Add curry paste and stir. Cook for 2 minutes more. Add coconut milk, turmeric, maple syrup or agave, and soy sauce. Bring to a simmer over medium heat.

Once simmering, add cauliflower and chickpeas and slightly reduce heat. Simmer.

Cover and cook for 10 to 15 minutes, stirring occasionally, to soften the cauliflower and infuse chickpeas with curry flavor. Keep at a simmer.

Taste and adjust the flavor of the sauce as needed. Added more syrup or agave for sweetness, soy sauce for saltiness, or turmeric for earthiness.

Serve over rice, quinoa, or greens. Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion
Personal Notes:
Personal Notes:
This is a Thai inspired curry whose recipe changes with what is on hand. If you prefer, substitute fish sauce for the soy sauce.

 

 

 

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