Yummy Yellow Curry

This Yellow Curry is one of my favourite recipes, I love to make and eat especially during winter. It is a fantastic quick, easy and healthy meal to make with little ingredients that everyone enjoys. I change-up the vegetables I use, depending on the season or what I have in the fridge. Squash, green beans and capsicum are also delicious with this recipe. This portion will serve 4, you can serve it with cauliflower rice or brown rice mixed with quinoa to compliment.


2 shallots or ½ a purple onion

4 garlic cloves

-2 tablespoons coconut oil

Ginger the size of your thumb

-1-2 yellow chili

1 teaspoon ground cumin

3/4 teaspoon turmeric

1/3 teaspoon white pepper

2 bay leaves

1/2 cup vegetable stock

1 tin of Organic Chickpeas

1 Carrot peeled and chopped

-1/4 cauliflower

2-3 cups of pumpkin chopped into large cubes

1 potato or sweet potato peeled and chopped

1 can coconut milk

3 tablespoons soy sauce

3 tablespoons lime juice

2 tablespoons agave nectar

-2 tablespoons tomato ketchup

-½ teaspoon cumin seeds

-¼ cup fresh basil


1. Finely chop the ingredients then fry the shallots, ginger, garlic, and chili in coconut oil until golden brown.

2. Chop the vegetables into bite size cubes. Then add the dry spices, vegetable stock, chickpeas, carrots, pumpkin potato, coconut milk and simmer for 10 minutes

3. When the vegetables are almost cooked through add the soy, lime, agave nectar and ketchup. Stir in the cumin seeds and simmer until vegetables are cooked through.

4. Serve with basil on brown rice mixed with quinoa or cauliflower rice.





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