This vegetarian curry features vegetables, coconut milk and plenty of spices in the curry paste. It’s very healthy and highly nutritious. You will be seduced by all the great flavors as well as the beautiful colors.
It’s also very simple to make, and here is the step-by-step recipe with lots of pictures!
For this recipe, it’s best to get your hands on Thai yellow curry paste. Unlike other Thai curry pastes, this one is not spicy at all; instead it adds great flavors to our dish. Here is what it looks like:
Of course, if you can’t find any Thai curry paste, you can use curry powder and some ginger.
Serves 3 – Prep. time 20 min
8 small potatoes
½ tbsp yellow curry paste (or curry powder)
0.7 cup (160 ml) coconut milk
0.7 cup (160 ml) water
1.5 cup (170g) spinach
1 shallot (or ½ a medium onion), chopped finely
1 clove garlic, minced
1 tbsp coconut or olive oil or butter
Prepare the ingredients:
Cut potatoes, garlic and shallots:
Heat the oil in a pan. Add shallot, garlic, and the curry paste or powder. Fry on medium heat for 1 minute, stirring frequently:
Add the potato pieces and cook for 2 more minutes, stirring frequently:
Add the water:
Cover and cook on medium heat for 8 minutes:
Then, add spinach and coconut milk, and cook for 5 more minutes on low heat.
Serve right away.
You can serve this dish with basmati rice for a vegetarian meal, or with coconut lemon fish for a great lunch.
