Ingredients

Method

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

Ingredients

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.