Veggie Thai Curry

SPICE MIX
3 garlic cloves, pressed
1 tsp ground coriander
1 tsp lemon pepper
1 chile, minced

ONE
1 sweet potato, cubed
1 yellow bell pepper, chopped
1 large leek, chopped
3 stalks celery, chopped
2 cups pineapple juice
1 1/2 cups of water
salt, to taste

TWO
1 medium zucchini, chopped
8 mushrooms, sliced
1 bunch bok choy, shredded

THREE
3 tbsp corn starch, dissolved in a little cold water
1/4 cup chopped fresh cilantro
juice of one lime
Fat-free plain yogurt, to serve

In a mortar, press the spices together to create a paste. Place the ingredients in ONE in a large sauce pan and add the spices. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. Add the ingredients in TWO and cook, covered, for 5 minutes. Turn off the stove and add the ingredients in THREE.  Serve over rice with a dollop of yogurt.

Original from Perfect Vegetarian

Thai Yellow Curry

ONE

1 yellow bell pepper, diced

1 stick celery, chopped

2 leeks, chopped

1 medium sweet potato, diced

1 1/4 cups pineapple juice

1 cup water

TWO

2 cups bok choy or cabbage, chopped

1 medium zucchini, chopped

1/4 cup snow peas, cut in strips, tips removed

THREE

3 tbsp lime juice

2 tbsp corn starch (or flour) (in a bowl, add a little cold water and blend to form a paste)

4 tbsp non-fat plain yogurt or soy yogurt (optional)

frech chopped cilantro

SPICE MIX

1 garlic clove, minced or pressed

1/4 tsp turmeric

1/4 tsp ground coriander

1 tsp finely chopped fresh lemongrass

1 small green chile, seeded and minced

Using a mortar and pestle, pound all the spices until a paste forms.

Put the ingredients in ONE and the spice mix in a large pan, cover and bring to a boil. Lower the heat and simmer for about 15 minutes. Add the ingredients in TWO and cook for 2 minutes. Add the lime juice and then gradually add the cornstarch. Cook, stirring constantly until thicker. Remove from heat and let cool down for a few minutes. Stir in the yogurt (optional-I would taste the curry at this point and, if you like it as it is, do not add the yogurt...) but do not boil once the yogurt's been added or it will separate. Stir in the fresh cilantro and serve with rice.

Original in Perfect Vegetarian

Vegetable Curry II

ONE

1 onion, coarsely chopped

3 garlic cloves, finely sliced

1 piece fresh ginger root, finely sliced

2 small chilies, seeded (for a milder hot) and chopped

__________________________________

1 tsp olive oil

TWO

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

THREE

Chopped vegetables (for example butternut squash, carrots, cauliflower, green peas, potatoes, etc)

1 ripe large tomato, chopped

FOUR

1/2 cup non-fat plain yogurt

1/2 cup non-fat milk

pinch of sugar

salt and pepper to taste

fresh chopped cilantro

In a blender, blend ingredients in ONE until a paste forms. In a sauce pan, sauté the paste on low heat stirring constantly. Add the spices and cook for 3 more minutes until fragrant. Add the ingredients in THREE and stir so the veggies are covered with the spices. In a bowl, mix the ingredients in FOUR. Add them to the veggies. Cook on low for 30 minutes or until all vegetables are tender.

Cool and let it sit over night. Tastes better the next day! Serve over rice and garnish with fresh chopped cilantro.

Original from Perfect Vegetarian