Our wonderful doula brought us this curry just after Plum was born. It was so good then, and it’s so good now. I’ve also cooked the potatoes and carrots together in the Instant Pot so that the only monitored cooking you have to do is sautéeing the onions, adding the rest of the veg and sauce, and heating it all up.
1 can coconut milk
2 TBS yellow curry paste
1 TBS palm sugar
1 tsp turmeric
1 large carrot, cubed
2 medium potatoes, cubed
1 cup green beans, cut into ½ inch pieces (I just whatever veggies are in the house – broccoli, sweet potatoes, squash, whatever)
1 can chickpeas
1 medium onion, cubed
1 tsp grated fresh ginger (or 1/2tsp ground ginger)
2 TBS of coconut oil (or olive oil)
1 tsp of salt
Heat the oil in a deep skillet. Saute the onions until almost translucent. Add potatoes, carrots, green beans and grated ginger, cook until almost soft. While that is cooking slowly whisk the coconut milk with the yellow curry paste, turmeric, salt and palm sugar. Pour over the vegetables, add the chickpeas and bring to simmer. Cook for about five more minutes. Serve over white or brown rice.