Curry used to be exotic and something to order in a restaurant, but now you can create a satisfying, creamy Thai curry in your own home using pantry staples!
Makes approximately six 1-cup servings.
Ingredients
- 1 tbsp canola oil
- 1/2 white or yellow onion, sliced
- 2 cloves garlic, peeled and minced
- 1 medium red or yellow potato, diced
- 1 medium sweet potato, peeled and diced
- About 3 tbsp yellow curry powder to taste – curry powders vary so start small
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1 cup vegetable broth or water
- 15 oz can of coconut milk
- 2 cups cauliflower or broccoli, chopped
- 2 cups cabbage or bok choy, shredded
- 1 can chickpeas (garbanzos), drained and rinsed
- 1 tbsp tamari or soy sauce if using vegetable broth, 2 tbsp if using water
- Optional garnishes:
- 1 lime, sliced into wedges—a squirt of lime juice adds a lot to curry!
- 1/2 cup roasted, salted peanuts or almonds
- 1/2 cup sliced green onions
- Chopped cilantro
- Thai basil
- Vegan chicken or fried or fresh tofu
Instructions
- Heat oil in a large soup pot until simmering but not smoking.
- Add onion, garlic, potato, and sweet potato.
- Saute for 4 minutes.
- Add curry powder and stir well. If you’re using curry powder for the first time, taste it first with a tiny bit on your tongue.
- Some curry powder is quite spicy and you’ll want to use less.
- Stir well so that all the vegetables are coated with curry.
- Cook for about 1 minute.
- Stir in the salt, pepper, and vegetable broth.
- Stir in coconut milk and chickpeas.
- Bring to a boil, and then lower to a simmer for about 10 minutes.
- When the potatoes are starting to get soft, add the cauliflower and cabbage.
- Stir and simmer for 8-10 minutes.
- Add the tamari. Taste and add more tamari or salt if needed.
- Add vegan chicken, or fried or fresh tofu.
- Serve with optional garnishes (listed above).
- Serve with rice or quinoa.