This is a two part recipe. The first part is making the curry paste (you can also buy curry paste). This curry paste recipe, adapted slightly from Pinch of Yum, is easy to do and will make double (or more) the amount you need for the curry, so freeze the other half for use later.
Yellow Curry Paste
- 4 large shallots
- 4 large heads of garlic
- 1 6-inch piece of fresh ginger, sliced
- 1½ tablespoons salt
- 2-3 tablespoons turmeric
- 2-3 tablespoons mild curry powder
- 2 teaspoons roasted ground coriander
- 3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
- ¼ cup packed cilantro leaves and stems
- Red pepper flakes to taste
- Preheat the oven to 350 degrees.
- Peel the shallots – then drizzle with oil and wrap in foil.
- Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil.
- Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap in foil.
- Place all the foil packets on a baking sheet. Bake for 25 minutes.
- Remove the ginger (it should be soft).
- Increase the temperature to 400, and roast the shallots and garlic for another 20 minutes until golden brown and very fragrant.
- Put the softened ginger, the shallots, the garlic (after you get it all over you trying to get it out of the bulb), and the remaining ingredients in a food processor or very strong blender. Pulse until the paste reaches desired consistency.
Sweet Potato and Chickpea Curry
- 4 large sweet potatoes, peeled and diced
- 6 cups of cooked chickpeas (drain and rinse if canned)
- ½ onion, diced
- 1 large handful of kale, chopped
- 3 TBS olive oil
- ⅔ cup yellow curry paste
- 1 can coconut milk
- In a large skillet, heat the olive oil, sweet potato, and onions over a medium-low heat until the sweet potatoes are tender and the onions soften and begin to caramelize.
- Add the chickpeas and the curry paste, stir (the potatoes will break apart mostly, which is ok). Allow to simmer until heated through.
- Add the kale and coconut milk and again simmer to hot, checking for spice level here. Add more red pepper flakes if needed.
I found this to be very very delicious. The paste was also a success for the omnivores in a chicken curry.
Serve over rice, noodles, or alone. Enjoy!
I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.
- 6 large carrots, chopped into 1/2 inch slices pieces
- 1 onion, chopped into medium chunks
- 1 T fresh ginger, minced
- 3 cups of vegetable broth or water plus vegetable broth powder
- 1 T curry powder
- 2 tsp turmeric
- 1 14 ounce can coconut milk
- 1/2 cup nutritional yeast flakes
- salt and pepper to taste
Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.
Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.
We had this with rye bread and it was quite tasty.
This is pretty similar to my pumpkin coconut curry soup, so I was going to skip posting it, but for posterity, and as an indicator of the flexibility of that recipe, here it is! Last night, this started because I had 1 cup of leftover pumpkin and several large sweet potatoes that had been roasted a few days ago. As I pondered them, I noticed a butternut squash on the counter and was off to the races!
1 butternut squash
3 large sweet potatoes
1 cup pureed pumpkin (you can leave this out)
4 cloves garlic minced
1 medium onion diced
2 T olive oil
5-7 cups faux or real chicken broth
1 can coconut milk
2-3 T curry powder
1 T red pepper
Salt to taste
Bake sweet potatoes and squash whole (slice a few holes in the squash) until soft. Saute the onions and garlic in the oil until translucent. Scoop the meat from the potatoes and squash into your pan with the onion and garlic mixture. Add the pumpkin, broth, and seasonings. Using a stick blender, puree the soup mixture. Allow to simmer over a low/medium heat 15 minutes. Add coconut milk. Here you can put in additional broth if needed. Heat another 5 minutes to let it warm through.
Serve alone or with a dollop of sour cream (real or vegan).