Yellow curry sauce
1 tablespoon mild curry powder
1 teaspoon turmeric powder
½ teaspoon of chilli powder or one medium red chilli (de-seeded and finely sliced)
1 teaspoon brown mustard seeds
1 tablespoon olive oil
1 small onion or leek finely chopped
1 tablespoon finely grated fresh ginger
1 clove of garlic peeled and crushed
1 stem of lemon grass (cut crossways into 3 lengths and pound lightly with a meat tenderiser)
1 ripe tomato finely chopped or 8 whole cherry tomatoes
½ cup coconut milk
½ to ¾ cup water
4 cups mixed vegetables (thinly sliced carrot or pumpkin, small florets of broccoli and cauliflower)
Tofu or tempe 600–800g OR
Cooked chickpeas 3–4 cups OR
Raw prawns 400g.
- Heat olive oil on low heat and add chopped onion. Cook until soft. Then add mustard seeds and stir over low heat.
- Add grated ginger and crushed garlic. Stir mixture well to avoid burning.
- Add curry powder, turmeric and chilli. Stir through. Then added lemon grass and stir.
- Add water and coconut milk and on low heat bring the sauce to a simmer.
- Taste the sauce prior to adding other ingredients. Add more curry, chilli or ginger if you’d like additional spice, or add coconut milk to tone down a spicy yellow curry.
- Stir through mixed vegetables and simmer for approximately 5 minutes (vegetables cooked but firm). You may need to added additional water. If you are adding a leafy green vegetable, add it within the last 5 minutes of cooking.
- Add your protein option and stir. Cook for approximately 5–10 minutes, until prawns are cooked through or the vegetarian option is hot.
- Add tomato 5 minutes prior to the end of the cooking time.
- Boiled rice
- Wedge of lemon or lime
- Coriander leaves (optional)
Yellow curry variations
- Mixed vegetable combinations that work well sliced pumpkin with kale; carrots, broccoli, zucchini and snow peas; carrots, cauliflower, green peas and beans.
- Choice of tofu, tempe, chickpeas or prawns.
- Increase spice by adding extra ginger and/ or chilli.
- Decrease spice by adding less ginger and chilli and adding more coconut milk.
- Increase the number of serves by proportionally increasing the ingredients e.g. for eight people you would double the ingredients.