More Great Recipes: Curry

Ymir (AKA YUMMIER) Curry Bowl

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Member since 2014

Serves | Prep Time | Cook Time


1 tbsp oil
1 onion, diced
2 carrots, diced
1/2 tbsp garlic, minced
1 red pepper, diced
1/2 tbsp red curry paste
1 tsp garam masala
1 tsp ground cumin
1 medium potatoe, diced
1 yam, diced
1 cup chopped cauliflower or chopped green beans
1 tbsp sliced ginger
1 stalk lemongrass,left in large removable pieces
2 kaffir lime leaves
1 tbsp fish sauce
juice and zest of 1 lime
1 can coconut milk
1 can chickpeas
stock or water, about 2 cups
4 tbsp cilantro
1 cup rice, cooked

Over medium heat, sauté onions, carrots, ginger, cauliflower (or green beans) and red pepper in oil. When soft, add curry paste, garam masala and ground cumin. Add potatoes, yams, ginger and lemongrass and sauté for 5 minutes.


Add lime leaves, fish sauce, lime zest and juice, coconut milk and enough stock or water to cover. Simmer until potatoes are tender. Add chickpeas and cook for 10 more minutes. Serve over basmati rice and garnish with cilantro.

Pairs Well With


Adapted from whitewater cooks

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