What meal are you able to eat on repeat and by no means get uninterested in? For me, that’s a yellow vegetable curry. We’ve it on a regular basis. It’s silky, aromatic, and hearty — plus, it tastes even higher as leftovers. So, I used to be thrilled once I got here throughout Meera Sodha’s recipe for yellow curry with inexperienced beans and potatoes in her new cookbook, Dinner: 120 Vegan and Vegetarian Recipes for the Most Essential Meal of the Day. Right here’s easy methods to make it…
Thai Yellow Curry with Inexperienced Beans and Potatoes
From Dinner by Meera Sodha
Serves 4
Says Meera Sodha: “The traffic-light naming of Thai curries is probably a genius bit of promoting that has made their journey to Westerners’ plates that a lot simpler. Whereas the inexperienced and purple are outlined by their corresponding chillies, the yellow shouldn’t be, however as a substitute is characterised by a stellar line-up of aromatics that features lemongrass, turmeric, ginger, makrut lime leaves, cumin and coriander, which all come collectively like a beam of sunshine.”
2 massive shallots (21⁄2 oz internet), roughly chopped
1 complete head of garlic, cloves separated and peeled
2 stalks of lemongrass, outer leaves and high third discarded, the remaining roughly chopped
1 1⁄2 x 1 1⁄2 inches ginger, chopped 4 hen’s-eye chillies, chopped
4 makrut lime leaves*
1 tsp floor turmeric
1⁄2 tsp floor cumin
1 tsp floor coriander
1 1⁄2 tsp salt
2 x 14-oz cans of coconut milk
1 1⁄4 lbs waxy potatoes, minimize into 1 1⁄2 x 3⁄4-inch items
2 tbsp canola oil
14 oz inexperienced beans, topped cooked jasmine rice to serve
First make the curry paste. Put the shallots, garlic, lemongrass, ginger, chillies, lime leaves, spices and salt right into a blender, add 1⁄4 cup of coconut milk, and blitz, including an additional splash of coconut milk if you happen to want, till you could have a pleasant, clean paste. Put to at least one aspect.
Carry a medium-sized saucepan of water to a boil, fastidiously decrease within the potatoes and prepare dinner for 10 to 12 minutes, till a knife slips simply out and in. Drain and put aside when you begin on the curry.
Put the oil into a big saucepan for which you could have a lid, set it over a medium warmth and, as soon as sizzling, add the curry paste and stir-fry for five minutes; it is going to begin to darken barely and switch noticeably aromatic.
When the paste begins to look a bit oily because the fats splits out of it, add the remainder of the coconut milk and half a can of water. Carry to a simmer. Add the cooked potatoes and the inexperienced beans, deliver every part again as much as a simmer, cowl and prepare dinner for five to six minutes longer, till the beans are tender and the curry has diminished and thickened barely.
To serve, ladle the curry into bowls and serve with steamed jasmine rice.
*Purchase the makrut lime leaves recent or frozen out of your native Chinese language grocery store and retailer within the freezer. Waxy potatoes, like purple potatoes and fingerlings, are higher than starchy, as they take in much less sauce, however use no matter you could have and add a bit water to make it saucier if want be. You’ll want a blender to make this.
Thanks, Meera!
P.S. 20-minute coconut hen soup, and 11 readers share their go-to recipes.
(Pictures by David Loftus, and e book cowl picture by Jenny Rosenstrach.)
(Excerpted from Dinner: 120 Vegan and Vegetarian Recipes for the Most Essential Meal of the Day by Meera Sodha. Copyright 2024 by Meera Sodha. Reprinted with permission from Flatiron Books. All Rights Reserved.)
