Fat conscious Archives

Seafood recipes

Creamy chilli chicken and corn with coriander

15 minutes

Braai recipes

Smoky corn with spring onion cream cheese and maple syrup

15 minutes

Beetroot recipes

Beetroot salad with hot cross bun croutons

5 min

Aliums

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Asian recipes

Mixed baby veg and tofu vermicelli

15 minutes

Braai recipes

Braaied fish parcels with coconut sauce

35 minutes

Aliums

Beef koftas with beetroot hummus and charred pita bread

40 minutes

Chilli recipes

Yellow vegetable curry

20 minutes

Yellow vegetable curry

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.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Poached trout bowl

Smoky spring onion dip

Creamy chilli chicken and corn with coriander

Carrots baked in coals

Smoky corn with spring onion cream cheese and maple syrup

Beetroot salad with hot cross bun croutons

Sweet-potato salad with braaied garlic and salsa verde

Mixed baby veg and tofu vermicelli

Braaied fish parcels with coconut sauce

Burnt onion broth

Beef koftas with beetroot hummus and charred pita bread

Yellow vegetable curry

Yellow vegetable curry

Ingredients

Method