6-Ingredient 30-Minute Yellow Curry
6-Ingredient 30-Minute Yellow Curry is quick and easy to make any night of the week for a simple yet flavorful meatless meal.
Servings: 3 Servings
Ingredients
- 1 cup full-fat canned coconut milk
- 3 to 4 tablespoons yellow curry paste * to taste
- ¼ cup rice vinegar
- 2 tablespoons coconut oil or olive oil
- 1 small yellow onion finely chopped
- 1 red bell pepper chopped
- 1 medium head cauliflower chopped into florets
- sea salt
Instructions
- Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use.
- Add the oil, yellow onion, bell pepper, and cauliflower to a large non-stick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 8 to 10 minutes. Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
- Pour the coconut milk-curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.
Notes
*You can also use yellow curry powder
Nutrition
Serving: 1grams