I’ve got an appetite for curry. The fragrant aroma of ginger, garlic, chili, coconut and turmeric is like candy to my senses. I don’t discriminate. Green curry bowls, peanut curry, slow-cooker red curry, Indian curry; asking me to pick a favorite is like asking me to pick my favorite episode of Arrested Development. I can’t & I won’t.
With all the options, I sideline yellow curry the most. It’s not that I don’t love it, but it tends to not have the same richness as green curry or depth of spice as the red variety. That is, until I tried the yellow curry at a hole-in-the-wall Thai joint in DC a few months back.
You know those meals that seduce you to have just one more bite, even though you’re past the point of fullness? That was this curry. Rich and creamy with just a hint of ginger and red chilis.
Like all good meals, I’ve been dreaming about this one ever since. So, into the kitchen I went to create my own yellow curry bowl.
Save this one for when you want curry in a hurry. Make a quick sauce by combining the curry powder, coconut milk and yellow curry paste. I prefer to use light coconut milk when I’m cooking at home but if you love the thick mouthfeel of restaurant curry then you’ll want to use a full-fat can instead.
Into the pot go the rest of the vegetables and a can of garbanzo beans for extra protein and heft. I won’t lie when I say it’s my favorite ingredient here. I really could just eat this sauce with chickpeas and be done with it but what kind of RD would I be if I didn’t include a least a few vegetables? Simmer, thicken and serve.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Yellow Curry Bowls! These vegan and gluten free curry bowls are a MUST-MAKE! Sweet potatoes, chickpeas & peppers simmered in a coconut curry sauce. | www.delishknowledge.com
- 1 tablespoon oil
- 1/4–1/2 teaspoon red pepper flakes (more, if you like it spicy)
- 1 1/2 teaspoon yellow curry powder
- 1 teaspoon fresh grated ginger
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups chopped sweet potatoes
- 1 (14 oz.) can light coconut milk
- 2–3 tbsp. yellow curry paste
- 1 cup vegetable broth
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 14 oz. can chickpeas, drained and rinsed
- juice of 1 lime
- Cooked rice, for serving
- In a large sauce pan, heat the oil over medium heat. Add the curry powder, ginger and red pepper flakes and toast until fragrant, about 1 minute.
- Add in the onion and cook until translucent, but not browned, about 5 minutes.
- Add in the bell peppers and sweet potatoes, then add in the coconut milk, vegetable broth and curry paste. Let simmer over medium-low heat until sweet potatoes are tender, about 25 minutes.
- Whisk in the soy sauce, brown sugar and chickpeas. Let simmer an additional 5 minutes.
- Stir in the lime juice, season to taste as needed and serve over cooked rice.
- Serving Size: 1/4 recipe without rice
- Calories: 280
- Sugar: 13 g
- Sodium: 502 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g