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Thai Yellow Curry Yum
Thai Yellow Curry
Course side dish
Cuisine thai
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 3 half Eggplants Japanese – medium, chopped into moons
  • 1 pepper Green – medium, chopped (any other color would work too)
  • 1 Potato – medium, chopped
  • 1 Onion – small, chopped
  • ½ cup Moth Beans Sprouted – (chickpeas would be great too)
  • 1 cup Sauce Yellow Curry – (I used store-bought sauce, if it is homemade, you might have to use lesser amount)
  • ½ cup Coconut milk
  • 1 tsp Soy sauce
  • 1 tbsp Brown sugar – (or jaggery)
  • to taste Salt
Course side dish
Cuisine thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 half Eggplants Japanese – medium, chopped into moons
  • 1 pepper Green – medium, chopped (any other color would work too)
  • 1 Potato – medium, chopped
  • 1 Onion – small, chopped
  • ½ cup Moth Beans Sprouted – (chickpeas would be great too)
  • 1 cup Sauce Yellow Curry – (I used store-bought sauce, if it is homemade, you might have to use lesser amount)
  • ½ cup Coconut milk
  • 1 tsp Soy sauce
  • 1 tbsp Brown sugar – (or jaggery)
  • to taste Salt
Thai Yellow Curry
Instructions
  1. Heat 2tbsp peanut oil in a large sauté pan; add onions and sauté till translucent, about 8minutes.
  2. Add eggplant, potato and pepper; cover and cook until the veggies are half cooked.
  3. Add the beans, curry sauce and all the other condiments. Cook until the veggies are tender and serve with steamed jasmine rice or whole-wheat couscous.
Recipe Notes

If you are interested in joining the other 265 enthusiastic vegan bloggers and participating in this year’s event, head right over to Kittee’s blog and leave a comment by October 2nd. I guess you still have a few hours to join the wagon. So hurry up…

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