Vegetable Yellow Curry

This yellow curry dish is a favorite in our house. I've been making it for a very long time, and it has survived being transcribed onto numerous scraps of paper and notebooks before making it's way to my computer. Any recipe that has that kind of shelf life is a winner in my book. It's a one-pot wonder that is best served over rice or with naan. 

Add some new flavor and flare: keep a variety of spices in your cabinet and you'll never be bored.

Add some new flavor and flare: keep a variety of spices in your cabinet and you'll never be bored.


  • 1 TBS vegetable broth (or oil)
  • 1 large, yellow onion 
  • 2 TSP ginger (minced)
  • 3 cloves garlic (minced)
  • 2 small to medium sized potatoes (cubed)
  • 2 large carrots (chopped)
  • 1 fresh jalapeño (seeded and diced)
  • 1/2 cup raw cashews (chopped)
  • 1 small can tomato sauce (4oz)
  • salt to taste
  • 2 TBS yellow curry powder
  • 1 TBS paprika
  • 1 cup peas (frozen or fresh)
  • 1 red bell pepper (chopped)
  • 1 can coconut milk (14 oz)
  • cilantro for garnish


  1. Heat broth (or oil) in a large sauce pan or dutch oven
  2. Add onions, garlic, and ginger. Saute' for two minutes or until onions are translucent.
  3. Add potatoes, carrots, jalapeño, cashews, tomato sauce, and a pinch of salt if desired. Stir well, then add the curry powder and paprika and cook an additional 10 minutes, stirring occasionally, or until the potatoes are tender.
    •  (You may need to add 1/4 cup water or vegetable broth if the mixture gets too dry. It shouldn't be burning at the bottom when you aren't stirring. If it is, add water.)
  4. Stir in peas, bell pepper, and coconut milk and cook another 10 min, making sure all vegetables are cooked through but not mushy.
  5. Garnish with cilantro and serve hot over rice or with naan. 

Notes before you begin: 

  • I usually use regular coconut milk, but for a lighter version, reduced-fat coconut milk works just fine.
  • The fresher the cashews you buy, the less trouble you will have chopping them (I learned this the hard way when they shot off my cutting board in all directions the first time I made this dish).
  • The smaller you dice your potatoes, the quicker they will cook. If you don't want to stand over the stove all night, keep the cubes smaller than a quarter. 
  • If you're nervous about cooking with jalapeño, you are not alone, but don't be afraid. The sweet, creamy coconut milk really balances it out. If you're still worried, cut it out completely and add half a tablespoon of chili powder instead. 
  • Although I've included a list of ingredients, there are many other vegetables that do really well in this dish (cauliflower, and snow peas have both done well), so feel free to experiment!