Yellow Curry

It was quite captivating to see an array of flavorful creamy curries in green, red, orange & yellow colors when we dined at a restaurant in Chiang Mai, Thailand a few years ago. Hence I brought back Thai herbs & spices used for making those curries and prepared vegetable curries. I was extremely delighted that I could manage to bring out the similar flavor, texture and also the perfect color. But now I have prepared an yellow curry with Indian flavor using the locally available ingredients.

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Yellow curry with Indian flavors

I used carrot & cashew for its vibrant yellow color & creamy texture and garam masala for flavor. It tastes delicious with any Indian bread (roti, chappathi, naan, etc.), rice (pulao), idiyappam & appam. We can prepare a delicious looking yellow curry and serve as a side dish for chapathi and pulav as shown below in this weekend to break the monotony. Now the recipe for yellow curry is as below:

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Chapathi & ghee rice served with creamy yellow curry, spicy rajma masala & gulab jamun

Yellow Curry Recipe:

Time taken: 30 min
Yields: 500 ml

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  1. Carrot – 1 No. (small)
  2. Beans – 5 Nos.
  3. Cauliflower – a few florets
  4. Fresh pea pods – 12 to 15 Nos.
  5. Potato – 1 No. (small)
  6. Salt – ½ tsp
  7. Garam Masala – 1 tsp
  8. Sugar (optional) – ½ tsp
  9. Chopped coriander leaves for garnishing
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Vegetables for yellow curry

For yellow curry paste:

  1. Oil – 1 tbsp
  2. Onion – 1 No.
  3. Ginger – 1 No. (a thumb sized)
  4. Carrot – 2 Nos.
  5. Red chilli powder – 1 tsp
  6. Turmeric powder – ½ tsp
  7. Cashew nuts – 1 tbsp
  8. Salt – ½ tsp
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Ingredients for yellow curry sauce

Cooking Instructions:

  • Immerse cauliflower florets in hot salted water for 5 minutes to kill the germs or bugs and rinse them well.
  • Wash other vegetables as usual.
  • Peel potato & carrot and shell the peas.
  • Cut potato & carrot into1 inch batons and beans into 1 inch strips.
  • Steam vegetables until they are cooked soft but firm (for about 5 min) so that they could retain their color & crunchiness.
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  • Meanwhile heat a pan with oil in medium flame.
  • Add chopped onion, ginger, carrot & salt (¼ tsp) and sauté until done.
  • Add red chilli & turmeric powder and fry for 30 sec. in low flame.
  • Remove from heat and transfer to a food processor when it reaches room temperature.
  • Add cashew & salt (¼ tsp) and grind into a smooth paste.
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Yellow curry paste
  • Heat the same pan in low flame.
  • Add steamed vegetables & salt and mix well.
  • Add yellow curry paste into the pan.
  • Pour water to get required consistency.
  • Add garam masala and bring it to boil in medium flame.
  • Garnish with chopped coriander leaves before removing from heat.
  • Serve hot yellow curry with roti.
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How to prepare yellow curry

Tips & Tweaks:

  1. The flavor of this curry is predominated by ginger, so it may be required to add sugar and/or lemon juice for children to mask its slight bitterness; instead you may add more red chilli powder & reduce ginger accordingly.
  2. If we use tomatoes it will change the color of this curry, so I have not used them.
  3. Onion acts as a binding agent; if we don’t use it the curry sauce may begin to split while boiling.
  4. If you like to use coconut milk then you may have to reduce or omit cashew nuts. You can pour thick coconut milk (100 ml) before removing from the heat.
  5. You may also add other vegetables that don’t turn mushy when cooked like broccoli, mushroom, baby corn, etc.
  6. I cooked the vegetables soft yet firm as I like to have crunchy vegetables in a creamy sauce; but you can cook them tender if you serve to old people or kids.
  7. We can also prepare yellow chutney (carrot chutney) as a side dish for South Indian idli or dosa using the similar ingredients.

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  1. This looks delicious? I’m always searching for new curry recipes! I love your posts and scrolling through your recipes!

  2. I always cook North Indian-style curries with a tomato gravy, a dash of garam masala and chopped onions. I’ve never tried out this kind of yellow gravy – bookmarking this recipe to try out soon. 🙂

  3. Beautiful curry. I don’t make curry often as I don’t usually have a lot of different veggies in my vegetable drawer … since I only like a few.

  4. I can’t wait to try this. It’s still cool enough here, summer hasn’t quite kicked in yet, so will definitely try this!

  5. Gorgeous! Yellow curry is a staple for me since it’s so quick and easy to whip up. I’m usually lazy and just throw in a prepared madras curry powder, but I’ll have to try your blend next time.

  6. This look and sounds like something I would eat once and want to eat again and again! YUM!

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