This one pot curry is better than takeout and is the perfect way to include a meatless meal in your diet! It's creamy, flavorful and everyone is bound to love it. This yellow curry is a staple dish in my house and can be one in yours too.
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 6 people
Nutrition Facts (Per Serving):
- Calories 608
- Fat 40.4 grams
- Carbs 64.5 grams
- Fiber 5.8 grams
- Sugar 49.5 grams
- Protein 4.1 grams
1 small yellow or white onion, diced
4 carrots, peeled and cut into moons
4 medium Yukon potatoes, halved then quartered
1 cup frozen peas (optional, just adds extra green for color)
2 cups vegetable stock
2 13 oz cans coconut cream
2 tbsp curry paste (add more if you like spicy foods)
1 tbsp fish sauce (not required but adds a nice umami flavor)
1-2 sliced limes
1 sprig cilantro
- Start your rice in either your rice cooker or on the stovetop for 15-20 minutes. Remember most rice is a 1:2 ratio of rice to water but be sure to check the packaging. If you're using Jasmine rice, the ratio can vary.
- While you're waiting for the rice water to boil, heat coconut oil in a Dutch oven or large pot on medium-high heat.
- Add turmeric, coriander and ginger once the oil is melted and stir for about 30 seconds before adding your diced onion to the mix. Sauté the onion until translucent.
- Add curry paste and stir until combined.
- Next, pour in your vegetable stock, coconut cream and coconut milk. Stir until combined.
- Carefully add potatoes and carrots to the pot and add salt. Stir and bring to a low boil. Once boiling, bring to a simmer and cover your Dutch oven or pot until the potatoes and carrots are fork tender, about 10-20 minutes.
- Once potatoes and carrots are done, add brown sugar and fish sauce if using. Stir until sugar is melted and fish sauce is combined. (Add peas if using.)
- Serve the curry over rice or serve your rice on the side—that's how I prefer it. Top with cilantro and cashews and grab a few lime slices to take to the table and dinner is served!
- For curry paste I highly recommend Mae Ploy Yellow Curry Paste. Their green curry paste is also delicious in this dish.
- Taste before adding the fish sauce. The curry paste already contains fish sauce but I like to add more for an extra kick.
- Zest the limes for more lime flavor.
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