Yellow vegetable curry

Yellow vegetable curry

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Meat-free Pescatarian
  • 20 minutes
  • 20 minutes
  • Fairview Viognier 2016


  • 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

Cooking Instructions

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.

Sharon Mbonambi Recipe by: Sharon Mbonambi
View all recipes

Sharon Mbonambi is a senior product developer and catering manager at Woolworths. She has worked at Woolies for over 20 years. She comes from Durban.

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