Thai Yellow Curry
Vegetarian. Vegan. Dairy Free. Low FODMAP. Gluten Free
150g sweet potato
80g red capsicum
2 handful of spinach or leafy greens
1 cup of quinoa – 2 cups of water – sprinkling of salt
1/2 cup of crushed cashews
400ml coconut milk
1/2 cup of water
2 tbsp of garlic infused olive oil
1 tsp of ginger
1/2 tsp of turmeric
1 tsp of ground cumin seeds
1 tsp of basil paste
1 tsp of lime juice
1/4 tsp of crushed chili flakes
Himalayan rock salt
Dice carrot & sweet potato and place in the steamer until they have started to soften (3mins in the microwave). Dice the remaining vegetables and place them in a bowl to the side.
Place ginger, 1 tbsp of the garlic infused olive oil and the basil paste in a frying pan on low heat until fragrant – ensure you stir the mixture so it doesn’t spit or burn.
Add coconut milk, spices and chili into the frying pan and stir until the mixture is well combined and starts to simmer.
Add the raw chopped vegetables, partially steamed carrot and sweet potato, leafy greens, 1/2 cup of water, a pinch of rock salt and the crushed cashews into the fry pan and let the mixture simmer on low for 10 minutes, stirring occasionally.
Whilst the curry mixture is simmering, rinse the quinoa before placing it in a saucepan with a pinch of salt and 2 cups of water. Allow the quinoa to cook on low-medium heat for 10-15mins or until it has absorbed sufficient water to take the crunchiness out of the seed.
Once the quinoa is done, drain the water and you’re ready to serve up your curry!