Vegetarian Yellow Curry
Substitute any veggies into this easy and tasty curry recipe.
1 large onion, chopped
3 medium carrots, chopped
4 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> potatoes, chopped
3 cloves garlic
3 tbsps curry powder
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> chicken stock
1 tsp paprika
1 tbsp butter
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 eggplant, chopped
1 cup green bell pepper, chopped
1 2/3 cups lite coconut milk
2 tbsps tomato paste
In a saucepan over medium heat, melt butter with olive oil.
Add onions and green peppers and saute until translucent.
Add garlic and cook for about minute, until it becomes fragrant. Add carrots, potatoes and chilies. Saute for 4-5 minutes.
Add stock and stir in tomato paste until dissolved. Add coconut milk and bring to a simmer.
Stir in curry powder, salt, pepper, paprika and cumin. Add a squeeze of lime. Reduce heat to low and simmer for about 35-45 minutes until potatoes are tender.
Enjoy alone or served over rice with naan bread.
in 1 serving of Vegetarian Yellow Curry.
, 61% carbs, 9% protein.
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