Yellow Vegan Curry

Name: Yellow Vegan Curry
Prep time: 1 hr
Cook time: 1 hr
Total time: 2 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 tsp. Coconut or grapeseed oil; 3/4 cup Yellow curry paste; 2 tbsp. Olive oil; 1 lb. Fingerling potato; 1 Large Cauliflower; 1 tsp. Pepper; 1 tsp. Salt; 12 Large Lime leaf; 23 tsp. Palm sugar; 1 tsp. Curry powder; 23 tsp. Soy sauce; 1.2 cup Coconut milk or cream; 2.1 cup Vegetable broth or water; 23 tsp. Lime juice; 1 qt. Vegetable oil; 1 Pack Fried tofu; 1/8 tsp. Salt; 1/8 tsp. Pepper; 2 cup Jasmine rice; 4.2 cup Vegetable broth or water; Garnish; Shallot; Chill; Cilantro leaf; Coconut milk or cream

Chef Zachary Hamel

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A light dish with fried tofu, roasted cauliflower and potato is the Yellow Vegan Curry. A flavourful curry made of vegan yellow curry paste altogether with the spices creates a curry you always will want to eat.

Recipe

PRE TIME: 1 hr

COOKING TIME: 1 hr

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

4 tsp. Coconut or grapeseed oil
3/4 cup Yellow curry paste
2 tbsp. Olive oil
1 lb. Fingerling potato
1 Large Cauliflower
1 tsp. Pepper
1 tsp. Salt
12 Large Lime leaf
23 tsp. Palm sugar
1 tsp. Curry powder
23 tsp. Soy sauce
1.2 cup Coconut milk or cream
2.1 cup Vegetable broth or water
23 tsp. Lime juice
1 qt. Vegetable oil
1 Pack Fried tofu
1/8 tsp. Salt
1/8 tsp. Pepper
2 cup Jasmine rice
4.2 cup Vegetable broth or water
Garnish
Shallot
Chill
Cilantro leaf
Coconut milk or cream

Directions:

Cook the curry paste first in oil. Stirring occasionally to avoid sticking. Add your curry powder and seasonings. Dissolve the palm sugar and whisk in the liquids. Simmer for 30 minutes, add water accordingly. I like to make it a soup consistency but it's based on preference.

Pre-heat oven to 375 °F/190 °C. Separately, prepare and season the cauliflower and potatoes. Cut cauliflower and potatoes into 1-inch pieces. Place on a lined baking tray with parchment paper. Bake in the oven until golden brown. About 25-30 min. Remove to rest till room temp.