Home
Recipes
curry powder

Chicken fried rice

Chicken breast

Chicken fried rice

35 minutes

Mince curry with parathas

Beef recipes

Mince curry with parathas

1 hour

Chalé sauce

Vegetarian recipes

Chalé sauce

Easy tandoori chicken skewers

Chicken recipes

Easy tandoori chicken skewers

25–30 minutes

Indian curried mussels

Indian recipes

Indian curried mussels

15 minutes

Siba’s lunchbox-friendly fish cakes

Butternut recipes

Siba’s lunchbox-friendly fish cakes

15 minutes

Sticky apricot chicken wings

Braai recipes

Sticky apricot chicken wings

30 - 45 minutes

Vegan bunny chow

Brinjal recipes

Vegan bunny chow

3 hours 30 minutes

Lamb shanks with chakalaka

Chakalaka recipes

Lamb shanks with chakalaka

2 hours

Zanzibar fish curry

Curry recipes

Zanzibar fish curry

20 minutes

Lamb curry and dumplings

Curry recipes

Lamb curry and dumplings

1 1⁄4 hours

Yellow vegetable curry

Chilli recipes

Yellow vegetable curry

20 minutes

Load more

Yellow vegetable curry

By Sharon Mbonambi

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the yellow curry paste, blend:

2 shallots, peeled, roughly chopped
3 garlic cloves, peeled
2 t galangal powder
1 x 2 cm ginger piece, peeled and chopped
2 t coriander seeds
10 dried red chillies
2 stalks lemongrass, trimmed and roughly chopped
1 t ground turmeric
2 t mild curry powder
2 t fresh coriander
1 t salt

For the curry:

2 T coconut oil
150 g onion, finely chopped
2 t fresh ginger, chopped
2 t garlic, minced
40 g yellow curry paste
1 green chilli
2 cups coconut milk
2 t soya sauce
2 t brown or palm sugar
2 t rice wine vinegar
400 g mixed roasting vegetables, roasted
Egg noodles, for serving
2 t fresh coriander, chopped, to garnish

Method

Heat the coconut oil in a saucepan and sauté the onion, ginger and garlic until soft.

Add the curry paste and green chilli and cook for a further 5 minutes, then add the coconut milk.

Add the soya sauce, sugar and rice wine vinegar and bring to a gentle simmer. Add the vegetables and check
the seasoning. Serve with egg noodles, garnished with coriander.

Cook's note: If you’re short on time you can use Woolies’ ready-made yellow curry paste instead. The recipe will also work really well with leftover roast veggies, and couscous as a starch if noodles aren’t your thing.

Discover more colourful curry recipes here.