After all that feasting in the last weeks – pb cups, chocolate cake, French toast – I felt like having some extra portion of vegetables for a change. This yellow coconut curry is stuffed with lots different and colourful veggies. Carrots, celery, leeks, peppers and broccoli. I’ve also added some juicy pineapple for that extra freshness as well as roasted cashew nuts and fresh coriander.
As always, when it comes to my recipes, you can add and leave whatever you like (I know celery kinda divides the minds) to make your very own version of this yellow coconut currry.
Curry spice blend home made or store bought?
You are free to mix your curry seasoning from scratch or get a good, high quality spice blend from the stores.
I haven’t mixed my own curry spice in a while, as I still got some great mixes in my pantry. If I happen to make one on my own I’ll make sure to let you know 😉
For now I can only give you some recommendations from experience and firm believe in the brands (no affiliate links, just pure adoration of the products)
Madras Curry from Pfeffersack und Söhne
I got this amazing curry blend from my parents. The mixture is NOT ground and has a slight, lovely lemony taste. Also these spices come in beautiful ceramic pots which look oh so good in your kitchen! In order to get all the amazing flavours out of this blend you should roast it in the pan first and grind it in a mortar right before using it.
I used this mix for this curry recipe.
Golden Curry from Lebensbaum
Lebensbaum is a great brand that produces high quality organic spice blends. I’ve bought this one two or three times already as I love and use it that much. The golden curry is ground and ready to use. You can find it in German (organic) supermarkets or online.
Curry Seasonings from Spicebar
Of course this list wouldn’t be complete without Spicebar. This organic spice manufacture located in Berlin does not only make great spices but also has a great team full of lovely people. I’ve already tested quite a lot of their spices (sponsored as well as bought them myself) and can only recommend them. They do not only have a nice collection of yellow curries, I’m also a big fan of their green curry.
(in case you’d like to order from their shop you can safe 5€ with the code ‘spicyavocado’)
For this curry I recommend to add plain rice or crunchy naan bread as a side to make sure you don’t have to let one drop of the delicious curry go to waste.
As for the measurements I’ve estimated them to be enough for about 3-4 servings. Yet, as Grimm and I estimated it and we’re hopeless, greedy-guts this is just a rough estimate. Please share with all of us in the comments below how many hungry mouths you could feed with this curry ^^
- ½ pineapple (~400g)
- 1 cup of cashew nuts (150g)
- 4 carrots (~ 200g)
- 2 celery stalks (~150g)
- 1 leek (~150g)
- 2 red peppers (~ 200g)
- 1 head of broccoli (~250g)
- 1 bunch of coriander
- 2 cans coconut milk (800ml ~ 3+1/3 cups)
- 5-6 tbsp curry spice blend – if you have an already ground mix you can skip step 2 – for my spice blend I've pre-roasted and ground it right before using it)
- 1 medium sized onion (~100g)
- 1-2 garlic cloves
- some oil
- optional: 1 minced chilli (for those of you who like it a bit hotter)
- water (to thin down)
- 2 tbsp flour or starch (to thicken)
- rice (ca. 300g uncooked for 4 people as a side)
- or freshly baked naan brot (I admit I resorted to store bought naan, but it was really good)
- Roast the cashew nuts in a pan without adding any oil until they are golden-brown. Add them to a bowl and set aside.
- In the still hot pan you can now roast the curry mix. Take care not to burn it. Add the mix to a mortar and grind it to a powder.
- Wash and peel the vegetables and cut everything into bite-size pieces. Peel and dice the pineapple, chop the garlic and onions.
- Rinse the rice in cold water until it stays clear and leave it in the water until you cook it.
- Set all ingredients aside.
- Heat oil in a big pot and braise the garlic and onions lightly in it. Once they are translucent you may add the coconut milk and bring it to a boil. Once it has cooked you can turn down the heat to a minimum and add the curry spice. Stir it thoroughly and season with salt to taste.
- Leave it on minimum heat and prepare the veggies
- Cook the rice. I take that opportunity to use the ascending steam to cook my broccoli over it in a sieve (have a look how to do it). Alternatively you can cook the broccoli in boiling water yet this method saves you one pot.
- Sear the carrots, celery, leek and red peppers in a pan. Don't do it too long, you want to keep the crisp texture.
- You can now transfer all your fried veggies, the pineapple and cashews into the pot with the curry. You don't have to bring it to a boil again, you simply want to warm up the last cold ingredients.
- Fry the naan breads with some oil in a pan until crisp. Add the cooked rice to a bowl. Wash and roughly chop the coriander. You can either add it to the curry directly or add it as a garnish on top.