Main Dishesdeliciouslyella
Yellow Summer Curry
This yellow curry is fresh and flavoursome. It's delicious served on warm days with a cold rice salad or on cooler days with a side of brown rice. If you don't have all of the vegetables, mix through any roasted vegetables that you have at home.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C fan / 390°F. Place the aubergines on a baking tray with 2 tablespoons of melted coconut oil, 2 teaspoons of coconut sugar and a pinch of salt. Cook for 30–⏱️ 35 minutes until soft, adding the yellow peppers for the last ⏱️ 15 minutes. Once cooked, remove from the oven and set aside.
aubergines2coconut oil3 tablespoonscoconut sugar2 teaspoonsyellow peppers2
2
While the aubergines cook, place a large pan over medium heat and add 1 tablespoon of coconut oil. Once warm, add the onion, garlic and a pinch of salt. Cook for 5–⏱️ 10 minutes until soft.
aubergines2coconut oil3 tablespoonsgarlic3 cloves
3
Once soft, add the turmeric, cumin seeds, cinnamon, curry powder and green beans. Mix well and cook for a couple of minutes until the beans become al dente.
ground turmeric1 teaspooncumin seeds1 teaspoonground cinnamon0.5 teaspooncurry powder2 teaspoonsgreen beans5 oz
4
Reduce the heat and add the coconut milk, lime juice and edamame beans. Mix well and simmer for 30–⏱️ 35 minutes.
lime1
5
Finally, stir through the cooked aubergine, peppers and sliced spring onions. Heat everything through for a couple more minutes before serving.
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