Yellow Curry

Yellow Curry with a touch of heat and cooked with onion, mushroom, carrots, and tempeh served over rice or with naan bread. For a grain-free option, serve with lentils instead of rice or bread, and see milk substitutions below.

Ingredients

Serves: 4 Time: 45 minutes

Yellow Curry

• 1 yellow onion, diced
• 3 medium carrots, diced
• 2-3 garlic cloves, minced
• 2 cups cauliflower, chopped
• 1 cup mushrooms, sliced
• 1 (14 oz) can lite coconut milk*
• 1/2 package tempeh, cubed (optional)
• 1 Heaping Tbs yellow curry paste
• 1/4 tsp red chili flakes (optional)
• 2 tsp ground ginger
• 1 tsp garlic powder
• Salt and black pepper to taste
• 1 Tbs lemon juice
• 2 Tbs olive oil or ghee
• Optional toppings: chopped cilantro

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables.
2. In a large pot, set heat to medium-high. Once hot, add the olive oil or ghee.
3. Once the oil is hot enough, begin sautéeing the onions and cook for 5 minutes.
4. Next, add the carrot and garlic and cook for 3-5 minutes.
5. Add the mushrooms, cauliflower, and tempeh, and together for 5-7 minutes. Continue stirring together until all the vegetables are lightly tender.
6. Next, add the seasonings and curry paste and stir for 1 minute before adding the coconut milk and lemon juice.
7. Bring the mixture to a simmer, cover it with a lid, and turn the heat low for 10 minutes.
8. Serve over rice or with naan bread; top with minced cilantro if desired.