QB has been eating vegetable curry lately, but we were buying this pouch sauce mix and then adding vegetables. I use to buy this pouch and add meat, but he has not been eating meat for a few weeks now. After some some calculations, the premade yellow curry sauce was putting the serving size cost over $2.50. I figured that I could get that down by about a dollar if I made my own, so I set out to make a yellow vegan curry without the premade sauce. QB likes the alternative, and the cost per serving is now about $1.60. I may eat this from time to time since I am a big fan of curry, but it is more calorie dense than my chili and minestrone, so I’ll have to watch my numbers.

Vegan Thai Yellow Curry (8 servings, $1.60 each, 325 calories)

2 cans Coconut Milk (fatty, 750cals/can)
2T Coconut Oil
90g Yellow Curry Paste
2C Vegetable Stock
3T Tamari
175g Onion, diced
14g Ginger, peeled and sliced
14g Garlic, minced/pressed
295g Red Bell Pepper, diced
200g Carrots, sliced
135g Eggplant, diced
520g Zucchini, shredded
100g Quinoa

In a large pot, combine coconut oil, coconut milk, and curry paste and heat. Add onion, pepper, garlic, and ginger. Cook in med-high until vegetables soften. Add tamari and remaining ingredients, simmer 30-34 min or until quinoa is done.

If I wanted to get the calories down, I could make a version for me using the low fat coconut milk. Hum. That sounds really good – I am putting that on my “to-cook” list. :-)