Ingredients for 3 servings
1tbsp (or 25g) of Yellow curry paste
10ml olive oil for roasting curry paste
1tbsp brewer's yeast
1tbsp chia seeds
1/2 cup red bell pepper
1/2 cup zucchini
1/2 cup leek
1/2 cup broccoli florets
1/2 cup tomato puree
1/2 cup veg broth ( or water )
1/2 cup oat milk
1/2 cup soy yogurt (as a healthy option ) or use 1/2 cup coconut milk for rich taste.
250g white oyster mushrooms
A pinch of salt
15ml olive oil for roasting mushrooms
Drizzle of light soy sauce, pepper to taste,
Extra Topping and side dishes
Basmati, wild rice (1cup grain:2cups water)
Grilled tofu ( grilled with some olive oil, salt and pepper)
Herbs
How to make this mushroom topping.
👉This mouth-watering curry can't be made without grilling succulent mushrooms.
So don't rush and grill them properly.
Dry mushrooms with a paper towel before frying them.
Heat some oil on a frying pan.
Fry mushrooms without any seasonings at this point because a lot of water will come out in a few minutes.
After one side is golden, flip them and fry the other side.
👉It is even better if you place a weight on mushrooms or press with a spatula.
When both side looks like this add some salt and pepper.
When mushrooms seem juicy and crispy enough, turn the heat off and drizzle some soy sauce.( use the same pan for making curry but transfer grilled mushroom on a plate)
Step1
Roast some yellow curry paste on a frying pan after frying mushrooms (or tofu ).
Step2
Stir fry fresh veggies of your choice in the same pan.
If you are adding any frozen veggies such as broccoli florets add after the Step4.
Step3
Add liquid ingredients, such as tomato puree, oat milk, veggie broth (or water).
And 1tbsp of brewer's yeast and chia seeds to thicken the curry.
Let it simmer for a while.
Step4
Add soy yogurt (or coconut milk) finally.
Adjust the taste with some soy sauce or salt.
Step5
Serve the yellow curry with the roasted mushroom, tofu toppings.
Garnish with cooked herbs of your choice, such as coriander.
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