Vegetarian / Vegan Thai Yellow Curry

Today my friend Tess is coming to hang out with the family so I thought I would cook her a tasty vegetarian yellow curry. She doesn’t eat any animal products so curry is a great flavorful option to serve. This is not a traditional recipe, its one that I have adapted myself. I used salt instead of fish sauce and vegetable stock instead of chicken stock.

Serve with cucumber salad to give the curry some texture and brightness.

Vegetarian Thai Yellow Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients for curry

  • 1/2 can of yellow curry paste
  • 1 tbs peanut oil
  • 2 1/2 cups vegetable stock
  • 1 tsp dry turmeric powder
  • 1 cup coconut milk
  • 1 tsp palm sugar
  • 1 cup sliced baby dutch potatoes
  • 1 large white sweet onion (chopped)
  • 1 cup firm tofu (cubed)
  • 1 tsp of salt (instead of fish sauce)

Directions

  • In a large pot heat over medium fire
  • Add oil and yellow curry paste
  • Add turmeric powder
  • Add sweet onion and stir until translucent
  • Add coconut milk stir for 2 minutes
  • Add vegetable stock
  • Add potatoes
  • Add palm sugar and salt
  • Reduce heat and let simmer until potatoes are soft
  • Add tofu and simmer for 10-15 more minutes
  • Taste and adjust sugar or salt
  • Serve over white Jasmine rice and cucumber salad

Ingredients for cucumber salad

  • 2 Persian cucumbers (diced)
  • 1 shallot (chopped)
  • 1 tbs cilantro (minced)
  • 1 stock green onion (chopped)
  • 1/4 cup white vinegar
  • 1 tsp sugar
  • 1 tbs water

Directions for cucumber salad

  • Mix together and let marinate for 30 minutes

Israeli couscous with tomatoes, arugula and pine nuts

I love Israeli Couscous! It has a nice chewy texture and can mix well with lots of fresh vegetables. It pairs nicely with any protein and looks delicious.

This week at the farmers market I picked up some beautiful yellow organic cherry tomatoes and arugula. Adding this to the couscous was so good!

Israeli couscous with tomatoes, arugula and pine nuts

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 1/2 cup Israeli couscous
  • 3 Tbsp butter (divided)
  • 1/2 cup sweet white onion  (chopped)
  • 1/2 cup pine nuts
  • 1 bay leaf
  • 1 2/4 cup chicken broth
  • 1/4 cup parsley (chopped)
  • zest of 1/2 lemon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 handful fresh arugula
  • 10-15 cherry tomatoes cut in fourths
  • Salt and pepper to taste

 

Directions:

  • In a large pan melt 1 Tbsp of butter and add pine nuts until brown
  • Remove pine nuts from pan and set aside
  • Add 2 Tbsp of butter and onions, cook until translucent
  • Add couscous and bay leaf and stir until brown
  • Add chicken broth and bring to a boil
  • Cover and let simmer until liquid is absorbed
  • Remove from heat and put in a bowl, let cool for 10 minutes
  • Add back the pine nuts, tomatoes, arugula, lemon zest, lemon juice, and parsley
  • Add salt and pepper to taste
  • Drizzle with olive  oil