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. Being a vegetarian I could taste only few of those curries, and hence I brought those Thai herbs & spices back home and prepared vegetable curries using them. I was extremely delighted that I could manage to bring out the similar flavor, texture & color.
But now I have prepared an yellow curry with 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.
We can prepare vegetable yellow curry and serve as a side dish for chapathi and pulav in this weekend to break the monotony. Now the recipe for yellow curry is as below:
Time taken: 30 min
Yields: 500 ml
- Carrot – 1 No. (small)
- Beans – 5 Nos.
- Cauliflower – a few florets
- Fresh pea pods – 12 to 15 Nos.
- Potato – 1 No. (small)
- Salt – ½ tsp
- Garam Masala – 1 tsp
- Sugar (optional) – ½ tsp
- Chopped coriander leaves for garnishing
For yellow curry paste:
- Oil – 1 tbsp
- Onion – 1 No.
- Ginger – 1 No. (a thumb sized)
- Carrot – 2 Nos.
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Cashew nuts – 1 tbsp
- Salt – ½ tsp
- 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.
- 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.
- 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.
Tips & tweaks:
- 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.
- Do not use tomatoes in here as it will change the color of this curry.
- Onion acts as a binding agent; if we don’t use onion the curry paste may begin to split while boiling.
- 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.
- You may also add other vegetables (that don’t turn mushy when cooked) like broccoli, mushroom, baby corn, etc.
- 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.