Vegetarian Yellow Curry
Substitute any veggies into this easy and tasty curry recipe.
1 cup green bell pepper, chopped
1 2/3 cups lite coconut milk
2 tbsps tomato paste
1 tbsp olive oil
1 tbsp butter
1 tsp cumin
3 tbsps curry powder
1 tsp paprika
1/2 tsp pepper
1/2 tsp salt
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> chicken stock
3 medium carrots, chopped
1 eggplant, chopped
3 cloves garlic
1 large onion, chopped
4 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> potatoes, chopped
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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