I’m on a curry kick right now, but I wanted to try something other than my red curry. I have a big jar of yellow curry in the fridge that I decided to put to good use, and it’s vegan. If you are wanting to keep it vegan, make sure you check curry paste ingredients because some will put fish sauce or shrimp paste in them.
Thai Yellow Curry & Vegetables
(~12 servings)
2C Water
4 Cans Lite Coconut Milk
1T Vegetable Bullion
240g Onion, diced fine
320g Eggplant, diced fine
250g Broccoli, coarsely chopped
500g Carrots, sliced
100g Sweet Pepper, sliced or chopped
440g Snow peas, chopped in half or thirds
2x15oz cans Black Beans, drained and rinsed
2x 8oz Shiratake Noodles, chopped
90g Lundberg Wild Rice
150g Yellow Curry Paste
10g Nutritional Yeast
30g Thai Basil (jar, but fresh if you can get it)
30g Lemon Grass (in a jar, but I’m sure fresh would work too)
Optimal: Thai Chilies…I like to add Super Hot Crushed to my bowl. YUM.
Put the 2C of water in a large pot on med heat. Dissolve the bullion, then add the chopped onion, pepper, and eggplant. Dissolve the curry paste in some of the coconut milk, making sure there are no lumps, then add to the pot. Add the basil and lemon grass. Go ahead and add all the coconut milk to the pot. Add the rice, and as you chop the rest of the veggies add them. Just make sure the rice simmers in the pot for about 45min. I like to add the snow peas about 5 min before I take up the pot, so they are still slightly crunchy…but it’s your choice.
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Can you tell I love snow peas? ;-p
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Nutrition Summary for November 9, 2010
Report generated by CRON-o-Meter v0.9.7
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General (18%)
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Energy | 249.9 kcal 19%
Protein | 9.3 g 16%
Carbs | 35.0 g 18%
Fiber | 9.4 g 38%
Starch | 0.6 g 4%
Sugars | 5.4 g 11%
Fat | 8.2 g 17%
Vitamins (51%)
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Vitamin A | 7440.2 IU 149%
Lutein+Zeaxanthin | 662.8 µg 13%
Folate | 198.6 µg 110%
B1 (Thiamine) | 1.0 mg 90%
B2 (Riboflavin) | 0.9 mg 68%
B3 (Niacin) | 6.0 mg 40%
B5 (Pantothenic Acid)| 0.9 mg 17%
B6 (Pyridoxine) | 1.0 mg 62%
B12 (Cyanocobalamin) | 0.6 µg 29%
Vitamin C | 53.1 mg 88%
Vitamin D | 0.0 IU 0%
Vitamin E | 0.8 mg 7%
Vitamin K | 41.3 µg 46%
Minerals (24%)
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Calcium | 100.4 mg 10%
Copper | 0.2 mg 12%
Iron | 2.5 mg 17%
Magnesium | 72.0 mg 22%
Manganese | 0.6 mg 16%
Phosphorus | 169.8 mg 24%
Potassium | 595.8 mg 17%
Selenium | 3.4 µg 6%
Sodium | 660.2 mg 132%
Zinc | 1.6 mg 13%
Amino Acids (38%)
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CYS | 0.1 g 50%
ILE | 0.4 g 33%
LEU | 0.6 g 28%
LYS | 0.5 g 32%
MET | 0.1 g 22%
PHE | 0.4 g 43%
THR | 0.4 g 45%
TRP | 0.1 g 42%
TYR | 0.3 g 55%
VAL | 0.5 g 29%
Lipids (7%)
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Saturated | 6.5 g 32%
Monounsaturated | 0.1 g 0%
Polyunsaturated | 0.3 g 1%
Omega-3 | 0.1 g 8%
Omega-6 | 0.2 g 2%
Cholesterol | 0.0 mg 0%
Ideally, I would make this with Lite Tofu, but my favorite grocery store only had firm and extra firm. I think I am going to make a request to the manager next time I am there. I’m sure I am not the only one that would buy the Lite version.
