Cooking Matt

Not-too-spicy yellow curry sauce

Posted by Matthew A. Gonzalez

Tags: Marinade, Sauce, Vegan, Vegetarian

I hosted my vegan friend last week and was hoping to make him something other than pasta because I figured that vegans must get pretty fed up with being fed pasta every time they go over a friend’s house. I settled on making him some sort of curried dinner. I thought back on some curried dishes I’d had at a Gainesville restaurant called Indian Cuisine. I did some research and looked over quite a few recipes for yellow curry. I mixed and matched some ideas, all the while thinking of the yellow curried dishes I’d eaten, and tried to make something similar: not-too-spicy with lots of cilantro. So here we go:

Ingredients for at least four servings

• 1/2 green pepper
• 1/2 red pepper
• 2 shallots or 1/2 red onion
• 1/2 cup cilantro
• 1 tsp ginger
• 1/2 tsp cinnamon
• 2 cloves garlic
• 1 tsp yellow mustard
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1 small package of sazón Goya with azafrán or a pinch of safron or 1.5 tsp turmeric
• 1 tsp cumin
• 1 tsp ground red pepper

Tools & cookware

• Food processor or blender

Instructions

1. Mix or process all ingredients in your blender or food processor. Note: If you do not have a good food processor (or one at all), chop the ingredients to ensure that all of the ingredients get broken up.
2. Refrigerate at least one hour before using

Noel and I liked this sauce so much, that we’re going to try and make it one of our staples or things we eat at least once every two weeks. Other things like that include enchiladas, chicken quesadillas and breaded chicken.

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