This gentle and creamy yellow curry from a popular New York diner is completely vegan and incredibly satisfying on cold days. It features faint hints of allspice and turmeric thanks to the use of a Jamaican curry powder with a milder flavor. You may use whatever sort of vegetables you desire, but carrots and broccoli perform best in this golden curry.
1 tablespoon vegetable oil
2 shallots, chopped finely
2 cloves garlic, cut finely
2 fresh thyme sprigs, cut finely 14 cup Jamaican curry powder
1 pint vegetable stock
½ teaspoon salt ¼ teaspoon black pepper
2 cups of chopped mixed vegetables (such as carrots and broccoli)
2 cups rice cooked
How to prepare:
Warm oil in a large Dutch oven over medium heat. Cook the shallots, garlic, and thyme for two minutes.
Add curry powder and heat for an additional 2 minutes, until the mix is gently toasted. Bring the stock to a boil, then reduce the heat to a simmer. After the mixture has reduced and half, approximately 1 hour, whisk in the coconut milk and vegetables. Cook until vegetables are tender.
Remove from fire and add salt and pepper to taste. In four serving bowls, divide rice and top with curry.