Recipes + Photos by April Viar 

Try our creamy yellow curry for a satisfying meal. Tender baby red potatoes melt in your mouth as they cook in a rich yellow curry coconut milk broth. Combined with carrots, onions and chickpeas and served over rice, this dish is both comforting and delicious. Perfect for a cool fall night.

Servings: 4

INGREDIENTS 

  • 2 13.5 oz cans Mementa Certified Vegan Organic Coconut Milk Regular 
  • 1 1/2 cup water 
  • 24 oz small baby red potatoes, sliced in half 
  • 2 large carrots, sliced 
  • 1 large onion, sliced 
  • 2 cans chickpeas, drained and rinsed 
  • 2 cups cooked jasmine rice
  • 2 tbsp Mae Ploy Yellow Curry Paste 
  • Pinch of salt 

DIRECTIONS 

  • In a large stockpot, bring the coconut milk, yellow curry paste, water, potatoes and carrots to boil. Cook until the potatoes are tender, then reduce the heat to medium low. Add the chickpeas and onions and simmer for 15 minutes. Add a pinch of salt and serve over rice. 
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