Yellow Curry

When we dined at a restaurant in Chiang Mai, Thailand few years ago it was quite captivating to see an array of flavorful creamy curries in green, red, orange & yellow colors. Since I could taste only few of those curries as a vegetarian, I brought some Thai herbs & spices back home and prepared vegetable curries using them. I was extremely delighted that I could manage to bring out curries with similar flavor, texture & color.

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But now I have prepared an yellow curry of Indian flavor using locally available ingredients. I used cashew & carrot for its vibrant yellow color & creamy texture and garam masala for flavor. It tastes delicious with any Indian bread (roti, chappathi, etc.), rice (pulao), idiyappam & appam.

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You can prepare vegetable yellow curry in this weekend to break the monotony and the recipe is as below:

Time taken: 30 min

Yields: 500 ml

Ingredients:

  1. Carrot – 1 No. (small)
  2. Beans – 5 Nos.
  3. Cauliflower – a few florets
  4. Fresh pea pods – 12 to 15 Nos.
  5. Potato – 1 No. (small)
  6. Salt – ½ tsp
  7. Garam Masala – 1 tsp
  8. Sugar (optional) – ½ tsp
  9. Chopped coriander leaves for garnishing

     For yellow curry paste:

  1. Oil – 1 tbsp
  2. Onion – 1 No.
  3. Ginger – 1 No. (a thumb sized)
  4. Carrot – 2 Nos.
  5. Red chilli powder – 1 tsp
  6. Turmeric powder – ½ tsp
  7. Cashew nuts – 1 tbsp
  8. Salt – ½ tsp

 

Cooking Method:

  • Immerse cauliflower florets in hot salted water for 5 minutes to kill the germs or bugs and rinse them well.
  • Wash other vegetables as usual.
  • Peel potato & carrot and shell the peas.
  • Cut potato & carrot into 1 inch batons and beans into 1 inch strips.
  • Steam vegetables until they are cooked soft but firm (for about 5 min) so that they could retain their color.

steaming veg

  • Meanwhile heat a pan with oil in medium flame.
  • Add chopped onion, ginger, carrot & salt (¼ tsp) and saute until done.
  • Add red chilli & turmeric powder and fry for 30 sec. in low flame.
  • Remove from heat and transfer to a food processor when it reaches room temperature.
  • Add cashew & salt (¼ tsp) and grind into a smooth paste.

yellow masala

  • Heat the same pan in low flame.
  • Add steamed vegetables & salt and mix well.
  • Add yellow curry paste into the pan.
  • Pour water to get required consistency.
  • Add garam masala and bring it to boil in medium flame.
  • Garnish with chopped coriander leaves before removing from heat.
  • Serve vegetable yellow curry with roti.

yellow curry

Tips & tweaks:

  1. Taste of this curry is predominated by ginger, so it may be required to add sugar and/or lemon juice to mask its slight bitterness; instead you may add more red chilli powder & reduce ginger accordingly.
  2. Do not use tomatoes in here as it will change the color of this curry.
  3. Onion acts as a binding agent; if we don’t use onion the curry paste may begin to split while boiling.
  4. If you like to use coconut milk, you have to reduce or omit cashew nuts; you can pour thick coconut milk (100 ml) before removing from heat.
  5. You may also add other vegetables (that don’t turn mushy when cooked) like broccoli, mushroom, baby corn, etc.
  6. I cooked the vegetables soft yet firm as I like to have crunchy vegetables in a creamy sauce; but you can cook them tender if you serve to old people or kids.
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105 Comments Add yours

  1. Anne P says:

    This looks delicious? I’m always searching for new curry recipes! I love your posts and scrolling through your recipes!

    1. Megala says:

      Glad you liked this curry ! Thanks so much for stopping by !!

  2. Ferret Chef says:

    Looks delicious

    1. Megala says:

      Thanks for stopping by !

  3. I always cook North Indian-style curries with a tomato gravy, a dash of garam masala and chopped onions. I’ve never tried out this kind of yellow gravy – bookmarking this recipe to try out soon. 🙂

    1. Megala says:

      Thanks a lot !

  4. My Real Dish says:

    As usual, I can’t wait to make this!

    1. Megala says:

      Glad to hear this, thanks !

  5. A_Boleyn says:

    Beautiful curry. I don’t make curry often as I don’t usually have a lot of different veggies in my vegetable drawer … since I only like a few.

    1. Megala says:

      Thanks for stopping by !

  6. Kally says:

    I love all types of curry! Especially Indian curries – absolutely the best!

    1. Megala says:

      Thank you ! 🙂

  7. B. says:

    I am a huge fan of Indian cuisine since a few years…. and this looks oh my!!!

    1. Megala says:

      Thanks, and thanks for stopping by !

      1. B. says:

        My absolute pleasure!

  8. Love your food photos and hope to take some as good!

    1. Megala says:

      Glad that you liked them, thanks !

  9. Ankita Dash says:

    yellow curry is my fav. thank you for sharing this recipe..

    1. Megala says:

      Most welcome !

  10. Dahlia says:

    Your recipes are a visual treat!

    1. Megala says:

      Thanks !!

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