It seems that Old Man Winter will never leave! We are making the best of it by doing lots of indoor arts and crafts activities and eating cozy and warming foods like this Yellow Curry with EXTRA garlic. I am a firm believer that garlic helps boost the immune system as well as prevent colds and flu!
We don’t usually get too sick in our household, but this year its been back to back illnesses with the girls! I am hoping tonight’s Yellow Curry with EXTRA garlic gives us a boost to help us ride out the rest of winter and into spring.
I used ingredients that had been hanging out for awhile in my pantry like the crushed red tomatoes and coconut milk. The green lentils were in my freezer and needed to be used up as well. The container I had them in was cracked and they had a nice layer of ice on them (oops!).
Curries are a wonderful way to use veggies that are about to go bad in the fridge, as I did with the bell pepper, onion, carrots, and cauliflower. The whole meal comes together quickly and simmers for about thirty minutes to bring out the delicious curry flavor.
Yellow Curry with EXTRA garlic
Prep time: 10 minutes
Cook time: 45
Total time: 1 hour
- 2 tbsp. olive oil
- 1/2 red onion (chopped)
- 1 clove elephant garlic or 4 cloves regular garlic (diced)
- 2 tbsp. yellow Indian curry seasoning
- 1/2 tbsp. red curry paste
- 1 can coconut milk
- 1 16 oz. can crushed tomatoes
- 1 orange carrot (chopped)
- 1/2 yellow bell pepper (chopped)
- 1 cup diced cauliflower
- 1 cup cooked green lentils
- quick cook brown rice
- Dice garlic and chop onion, bell pepper, carrot, and cauliflower.
- Heat 2 tbsp. olive oil in deep bottom skillet or pot over medium heat.
- Add onion and saute until translucent and tender, about 5 minutes. Add garlic and saute for about a minute, or until fragrant.
- Add Indian yellow curry seasoning and red curry paste. Continue to saute until onion and garlic are well coasted in seasoning and fragrant.
- Pour in coconut milk and diced red tomatoes. Stir until well combined.
- Add peppers, cauliflower, and carrot. Turn heat on high until boiling.
- When curry comes to a boil, turn back down and cook, covered for 20 minutes, stirring frequently until veggies have softened a bit.
- Add cooked green lentils. Continue to cook for 10 minutes or until vegetables are tender and cooked thoroughly.
- Turn off heat. Remove 4 cups of the curry and place into a blender or large smoothie cup. Blend until smooth and creamy and place back in pot. Stir until well combined.
- Enjoy over cooked rice or grain of choice. Garnish with cilantro, green onion, and sriracha.
I’d love to hear how you enjoyed the Yellow Curry with EXTRA garlic! Curries are so good-for-you, especially on these final winter days. However, I couldn’t be more excited for the flavors and bright colors spring has to offer!