Thai Yellow Curry with Vegetables

Dear reader,

Everyone needs a warm, cozy blanket on a dreary winter day. To me, a Thai Yellow Curry is perhaps the warmest, coziest blanket of them all. It’s made from beginning to end in thirty minutes or less -taking the stress out of dinner plans, and replacing it with a bowl of veggies and tofu wrapped in a spicy yellow curry sauce.

If you find yourself craving more spicy, rich, and plant forward meals, try some Spicy Roasted Cauliflower Steaks Over Couscous Salad, or take maybe take these Vegan Chicken Tinga Tostadas for a spin.

Until next time,

Bridget

Thai Yellow Curry with Vegetables

Rice noodles, cubed tofu, and crunchy vegetables enveloped in a warm, silky, yellow curry sauce.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• Large, heavy bottomed, lidded pot or dutch oven
• Vitamix, or any high speed blender

Ingredients

• 2 yellow bell peppers
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 teaspoons salt divided
• ½ stalk lemongrass, woody outer stems removed and chopped into bite-sized pieces
• 5 cloves of garlic, 4 diced, one left whole
• ½ teaspoon coriander
• ½ teaspoon fenugreek
• 1 teaspoon turmeric
• 1 can full fat coconut milk
• 4-8 thai chilis, stems removed 4 for mild, 8 for spicy
• 2 inches ginger, peeled
• ¼ cup water
• 1 zucchini, cubed
• 2 broccoli heads, chopped
• 1 block tofu, pressend and cubed
• fresh basil, a squeeze of lime juice, scallions to garnish

Instructions

• First, place the yellow peppers over a gas burner directly over high heat. Rotate as the sides begin to char, until all the skin on the pepper is blackened and blistered all over. Remove from the heat and let the peppers cool. Carefully peel off the skins and remove the core and seeds.
• Next, add the oil, diced onion, haf of the salt, and chopped lemongrass to a pan over medium-high heat and saute until both are softened and the onions are translucent.
• Add the chopped garlic and the spices to the pan, and saute for a minute or so until fragrant, stirring constantly to prevent the spices from burning.
• In a blender, combine the roasted and peeled yellow peppers, one clove of garlic, ginger, the sauteed onion, lemongrass and spice mixture, coconut milk, thai chilis, lime juice, water, and remaining salt to a blender. Then, blend on high for about a minute, or until the sauce is silky smooth.
• Finally, return the blended mixture to a pot with the broccoli, zucchini, and the tofu. Bring it all to a boil and then reduce it to a simmer until the vegetables are tender and the sauce reduces down. You'll know it's ready when the sauce is thick enough to coat the back of a spoon (about 10 minutes). Salt to taste.
• Serve alongside rice or rice noodles, and garnish with sliced green onions, fresh basil, and a squeeze of lime juice.

Course: Big Bites

Keyword: Curry, Curry Sauce, Lemongrass, Thai, Yellow Curry