Yellow Curry Vegetables

Ingredients

• 13½ oz coconut milk
• 4 tbsp yellow curry paste
• ½ cup vegetable broth
• 1 lb potatoes
• 1 bell pepper
• 2 carrots
• 2 cup broccoli florets
• 1 onion
• 2 clove garlic
• 1 tbsp ginger
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1 tbsp cooking oil
• ¼ cup fresh cilantro (optional)
• 2 cup jasmine rice

Steps

1. Prepare the vegetables: dice potatoes, slice bell pepper, slice carrots, chop broccoli into florets, dice onion, mince garlic, and grate ginger.
2. Heat cooking oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Stir in the yellow curry paste and cook for 1 minute, allowing the aromatics to bloom.
4. Pour in the coconut milk and vegetable broth, then add the diced potatoes and sliced carrots. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until potatoes are tender.
5. Add the bell pepper and broccoli florets to the pot. Cook for another 5-7 minutes, or until vegetables are tender-crisp.
6. Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
7. Serve the yellow curry hot over steamed jasmine rice, garnished with fresh cilantro if desired.