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Vegan Thai Yellow Curry
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| Ingredients: | |
| 2 | shallots, chopped |
| 1 thumb-size piece | ginger, grated |
| 4 cloves | garlic, minced |
| 1 tsp. | dried crushed red chili, adjust to your preferred spiciness |
| 1 tsp. | ground coriander |
| 2 tsp. | ground cumin |
| 3/4 tsp. | ground turmeric |
| 1/3 tsp. | ground white pepper |
| 2 | bay leaves |
| 1/2 cup | broth |
| 1 1/2 cups | canned chickpeas, (drained) |
| 1 | carrot, sliced |
| 2 cups | squash, cubed |
| 1 | potato, cubed |
| 1 14 ounce can | coconut milk, (full fat) |
| 3 Tbsp. | soy sauce |
| 3 Tbsp. | fresh lime juice |
| 2 Tbsp. | brown sugar |
| 2 Tbsp. | tomato ketchup OR good-tasting tomato puree |
| 1/2 tsp. | whole cumin seed |
| 1/4 cup | fresh basil |
| 2 Tbsp. | coconut oil OR vegetable oil |
Preparation:
Heat a wok, large frying pan or pot over medium-high heat. Drizzle in the oil and swirl around, then add the shallots, ginger, garlic, and chili. Stir-fry 1-2 minutes. While stir-frying, add the dry spices: coriander, ground cumin, turmeric, white pepper, and bay leaves.
Add stock plus the chickpeas, carrot, squash, potato, and yam (if using), stirring well. Add coconut milk and bring to a gentle boil.
Reduce heat to medium-low and simmer 10 to 12 minutes (for a thicker curry, do not cover). While simmering, add the soy sauce, lime juice, brown sugar, and ketchup. Finally, add the whole cumin seed. Continue simmering until vegetables are cooked to your liking.
Taste-test the curry, adding more soy sauce if you prefer it saltier/more flavorful. If too salty or sweet for your liking, add more lime juice. Add more sugar if you find it too sour. More chili can be added for more spice.
Transfer to a serving dish and top with plenty of fresh basil. Serve with plenty of Thai jasmine rice. Also ecellent with my Thai Coconut Rice or Thai Brown Coconut Rice. ENJOY!
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