What meal are you able to eat on repeat and by no means get uninterested in? For me, that’s a yellow vegetable curry. We’ve it on a regular basis. It’s silky, aromatic, and hearty — plus, it tastes even higher as leftovers. So, I used to be thrilled once I got here throughout Meera sodha’s recipe for yellow curry with inexperienced beans and potatoes in her new cookbook, Dinner: 120 Vegan and Vegetarian Recipes for the Most Necessary Meal of the Day. Right here’s easy methods to make it…
Thai Yellow Curry with Inexperienced Beans and Potatoes
From Dinner by meera sodha
Serves 4
Says Meera Sodha: “The traffic-light naming of Thai curries is maybe a genius bit of promoting that has made their journey to Westerners’ plates that a lot simpler. Whereas the inexperienced and crimson are outlined by their corresponding chillies, the yellow is just not, however as an alternative is characterised by a stellar line-up of aromatics that features lemongrass, turmeric, ginger, makrut lime leaves, cumin and coriander, which all come collectively like a beam of sunshine.”
2 massive shallots (21⁄2 oz web), roughly chopped
1 entire head of garlic, cloves separated and peeled
2 stalks of lemongrass, outer leaves and prime third discarded, the remainder roughly chopped
1 1⁄2 x 1 1⁄2 inches ginger, chopped 4 fowl’s-eye chillies, chopped
4 makrut lime leaves*
1 tsp floor turmeric
1⁄2 tsp floor cumin
1 tsp floor coriander
1 1⁄2 tsp salt
2 x 14-oz cans of coconut milk
1 1⁄4 lbs waxy potatoes, lower into 1 1⁄2 x 3⁄4-inch items
2 tbsp canola oil
14 oz inexperienced beans, topped cooked jasmine rice to serve
First make the curry paste. Put the shallots, garlic, lemongrass, ginger, chillies, lime leaves, spices and salt right into a blender, add 1⁄4 cup of coconut milk, and blitz, including an additional splash of coconut milk when you want, till you’ve a pleasant, easy paste. Put to at least one facet.
Convey a medium-sized saucepan of water to a boil, fastidiously decrease within the potatoes and prepare dinner for 10 to 12 minutes, till a knife slips simply out and in. Drain and put aside whilst you begin on the curry.
Put the oil into a big saucepan for which you’ve a lid, set it over a medium warmth and, as soon as sizzling, add the curry paste and stir-fry for five minutes; it should begin to darken barely and switch noticeably aromatic.
When the paste begins to look a little bit oily because the fats splits out of it, add the remainder of the coconut milk and half a can of water. Convey to a simmer. Add the cooked potatoes and the inexperienced beans, carry every little thing again as much as a simmer, cowl and prepare dinner for five to six minutes longer, till the beans are tender and the curry has lowered and thickened barely.
To serve, ladle the curry into bowls and serve with steamed jasmine rice.
*Purchase the makrut lime leaves contemporary or frozen out of your native Chinese language grocery store and retailer within the freezer. Waxy potatoes, like crimson potatoes and fingerlings, are higher than starchy, as they take in much less sauce, however use no matter you’ve and add a little bit water to make it saucier if want be. You’ll want a blender to make this.
Thanks, Meera!
P.S. 20-minute coconut hen soup, and 11 readers share their go-to recipes.
(Photographs by David Loftus, and e-book cowl photograph by Jenny Rosenstrach.)
(Excerpted from Dinner: 120 Vegan and Vegetarian Recipes for the Most Necessary Meal of the Day by Meera Sodha. Copyright 2024 by Meera Sodha. Reprinted with permission from Flatiron Books. All Rights Reserved.)
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