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.