Creamy Yellow Curry

Ingredients:

1-2 tablespoons of extra virgin olive oil

4 tablespoons of yellow curry paste

1 teaspoon of turmeric (sprinkle black pepper on it for easy absorption)

1 can + 1/2 can (14 oz each can) of coconut cream (thicker than coconut milk) but you can also use good quality coconut milk& remove the watery part/layer

handful of cilantro (optional)

1 tablespoon of coconut or brown sugar or 1/2 tablespoon of raw agave syrup

1/2 tablespoon of fish sauce

1 large white or yellow onion, finely sliced or chopped

2 shallots, finely minced

2-3 cloves fresh garlic, minced

2 packed cups broccoli florets or broccolini

2 packed cups cauliflower florets

1 cup of thinly sliced carrots

2 cups of sliced, baby bok choy

1 cup chopped red or yellow bell peppers

You may also add baby potatoes or sliced mushrooms! delish.

sea salt and pepper, to taste

Directions:

In a soup pot at medium/high heat warm up your olive oil. Add the onions, garlic and shallots and stir until softened. IF you’re going to add chicken or tofu, now’s the time. 

Sauté the onion mixture, chicken & curry paste together. The chicken should sear & brown, takes about 5 minutes.

Add ALL the veggies, coconut cream or milk and mix well. Simmer for ~20-25 mins or until veggies are tender & chicken (if added) is fully cooked. If you find the sauce is too thick, start by adding 1 tablespoon of water at a time to adjust to desired consistency.

Add fish sauce, coconut or brown sugar, and fresh cilantro for a nice little kick!

Serve over coconut rice, black or brown rice or garlicky quinoa or couscous!