Singapore-Style Vegetable Curry (Yellow Curry)

LEVEL: hard Total: 40 minutes 4-6

Singapore-Style Vegetable Curry (Yellow Curry)

Post by Mala Machado

BOOKMARK

DELICIOUS

Description

Funny story. I used to go to the grocery and scoff at “curry powder”.

As a South Asian, I would walk by it and think…what. is. this? I know of Kadhi (a yogurt-based curry we eat with rice) but I was sure it wasn’t for that. Kadhi is more white in nature and certainly doesn’t enjoy enough popularity in America that would warrant a space on a regular grocery store shelf.

It also seemed to me that the Western World named all things Asian and gravy to be a curry of some nature. But again, it didn’t make sense that all these varieties of “curry” would be composed from a single powder.

Finally, when I saw that curry powder was a bright yellow color I thought perhaps it was just turmeric under a different name. Turns out, my last guess wasn’t totally wrong. A major ingredient is turmeric, but there are plenty of other spices mixed in as well. You can make your own but I don’t. I just buy it – generally the S&B Curry Powder I find at most Asian Grocery Stores – but any one could do in this recipe.

Speaking of this recipe. I was trying to use some of my neglected East Asian pantry items to make a dish both my husband and my toddler would enjoy on a cold evening. Success!!

It’s vegan! And chock full of vegetables and nutrition. It tastes great over a bed of white rice and feels like comfort food on a cold night. I love that there are almost too many vegetables in this dish. They came together nicely and all those veggies were super easy for my toddler to pick out and eat. (Especially the baby corn, carrots, and water chestnuts.) Feel free to play around with the quantity and type of vegetable. Almost anything could go in this curry, just play around with the seasoning.

Nutrition Facts

4-6 servings per container

Serving size

Amount per serving

Calories 280

% Daily Value*

Total Fat 20g 25%

Saturated Fat 12.4g 62%

Trans Fat g

Cholesterol 0mg 0%

Sodium 642mg 28%

Total Carbohydrate 518g 173%

Dietary Fiber 5g 17%

Total Sugars 5.8g

Includes g Added Sugars 0%

Protein 5g

Vitamin D 5mcg 25%

Calcium 5mg 1%

Iron 14mg 78%

Potassium mg 0%

Vitamin A 45%

Vitamin B-6 14%

Vitamin C 57%

Vitamin E 2%

Copper 12%

Folate 8%

Magnesium 8%

Magnanese 20%

Niacin 10%

Pantothenic Acid 7%

Phosphorus 9%

Riboflavin 11%

Selenium 6%

Thiamin 7%

Zinc 4%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Nutritions

Ingredients

14 Baby Carrots (or about 4oz any carrot), sliced on the bias to about 1 cm discs

1 Small Potato (about 5 oz), sliced and diced to cubes of similar proportion to the carrot

1 small container fresh Button Mushrooms, sliced

1 can Whole Baby Corn

1 small can Water Chestnuts

1/2 Red Bell Pepper, sliced lengthwise and chopped into thirds

1/2 Zucchini, halved and sliced

2-3 Celery Stalks, sliced

3 Garlic pods, minced or grated

1 inch Ginger thumb, minced or grated

1/2 Sweet Onion, diced

2-3 tbs Curry Powder. I used S&B Oriental Curry powder this time, but have used other varieties in the past.

1/2 tsp Red Chili Powder (or to taste)

1 Can Coconut Milk

1 Cup Water

2 tbs Soy Sauce (or more to taste)

Salt & Pepper to taste

* Click to ingredient to choose one

Directions

1: Prep all your vegetables because once things start moving, you might have to move quickly.
2: Heat a drizzle of Grapeseed Oil or Olive Oil over medium-high heat.
3: Add onions, garlic and ginger and saute until translucent and starts to slightly brown.
4: Add curry powder and chili powder and fry for an additional 30s to 1 minute
5: Add coconut milk and water and stir well
6: Add potatoes and carrots and bring the mixture to a boil.
7: Stir in soy sauce.
8: Reduce heat to low and simmer uncovered for about 10 minutes, until the potato is tender.
9: Meanwhile, heat a drizzle of sesame seed oil and grapeseed or olive oil on high heat
10: Add mushrooms and saute until soft.
11: Add the remaining veggies and a pinch of salt and pepper.
12: Saute until tender crisp.
13: By this time, the curry should have simmered long enough that the potatoes are done.
14: Pour the curry over the vegetables and mix together.
15: Serve immediately over rice.
16: This can be saved until the next day and may, in fact, taste better the next day. :) Ours rarely makes it to the next day though.