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Yellow Curry

Category (Vegan): Veggies, Korean

Yellow Curry


2 zucchini (courgette), diced
2 carrots, diced
1 red bell pepper, sliced
3 yellow squash, diced
1 bunch bok choy
1 handful snow peas
400 gram chickpeas, cooked
400 gram coconut milk
1 red chili, chopped finely
1 tablespoon tumeric
½ teaspoon each: nutmeg, fennel, coriander, fenugreek, cumin, cardamom,
clove, cinnamon, ginger, and black pepper


Combine zucchini, carrots, red bell pepper, and squash in wok or saucepan.

Add the herbs, chili, and coconut milk. Cook on low-medium heat until soft.

Add the bok choy, snow peas, and chickpeas. Combine well.

Serve with brown rice.

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