Thai Yellow Curry - Vegan

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/3 cup peanut oil
• 4 tablespoons yellow curry paste, for medium-hot dish
• 2 cloves garlic, finely chopped
• 2 (14 ounce) cans coconut milk
• 1 cup vegetable broth
• 1 inch fresh ginger, cut in thick slices
• 2 large potatoes, peeled and cubed
• 1 large onion, coarsely chopped
• 1 red bell pepper, seeded and cut in strips
• 1 green bell pepper, seeded and cut in strips
• 2 cups carrots, cut in thick slices
• 1 cup mushroom, sliced
• 4 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1/4 cup cilantro, chopped (optional)
• 4 cups rice, steamed

Recipe

• 1 in a deep frying pan or wok, heat oil over medium heat until hot.
• 2 add curry paste and garlic and cook, stirring for about 30 seconds.
• 3 slowly stir in coconut milk and vegetable broth.
• 4 reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• 5 add ginger, onion, and peppers; cook until tender, about 7 minutes.
• 6 add carrots, mushrooms, soy sauce, and brown sugar.
• 7 when heated through, serve over individual plates of hot rice.
• 8 garnish with cilantro.