Yellow curry is one of those meals that always warms me up on a cold night so I find this to be perfect winter meal. It's a creamy coconut curry and you can make this with your favourite kind of vegan chicken strips or it's also delicious with some firm tofu. I paired this with bulgur which is a grain similar to rice, you can also pair it with some basmati.
RECIPE
This makes 3 serves - or 4 smaller serves
1 tbsp olive oil
1 red onion, chopped
2 cloves garlic, chopped
1/2 tsp ginger + turmeric paste (or you can use fresh)
250g vegan chick’n tenders
100g yellow curry paste
1 can coconut milk (400ml)
vegetables of choice (I used broccoli, carrot, cauliflower and peas)
Pinch of black pepper
Handful basil leaves
Handful baby spinach leaves
Bulgur to serve
1️ Heat oil in a large pan and add onion and garlic. Stir and cook for 1 minute.
2️ Add vegetables and vegan chickn tenders and stir together.
3️ Add ginger and turmeric paste, curry paste and coconut milk. Stir everything together so it’s well coated.
4️ Season with black pepper, basil and spinach leaves. Stir, reduce heat and simmer covered for about 15-20 mins until curry has thickened up.
5️ Serve hot with bulgur.
* I used a ginger & turmeric paste in one so I used 1/2 tsp in total.
* For the vegan chick'n I used tenders from Meet Co.
* Some yellow curry pastes can have shrimp paste in them, check the ingredients to make sure it is vegan. I used the Volcom brand.