I wasn't sure
if yellow curry was the same as green curry - couldn't find yellow, but green seemed to work just fine!
Not exact matches
If you don't like too much heat then going with the
yellow Indian
curry is your best bet.
I used the
yellow powdered
curry, not sure
if it was Indian or Jamaican.
The carrots are then coated with a sauce of Wüthrich 83 % European Style Butter,
yellow curry powder, brandy, brown sugar, salt and pepper, and a pinch of cinnamon,
if desired.
I sprinkle
yellow curry on eggs, on lentils, in actual
curries too
if you can believe it (I know I'm a comedian haha).
Serve the
curry spooned into the warm chapatis, with the remaining spinach and a dollop of
Yellow yogurt
if you like (recipe below).
If you're not familiar, turmeric is a spice often used in
curries known for its bright
yellow color.
If you walk into an Indian restaurant and see a bright
yellow curry, chances are you are looking at turmeric.
* 1 head cauliflower, cut into florets (see note below) * 1 clove garlic, peeled and minced * 2 tablespoons olive oil * salt * 2 Tablespoons butter (or olive oil
if you'd like this to be vegan and / or dairy - free) * 3
yellow onions, chopped * 1 Tablespoon
curry powder * 1/4 teaspoon cayenne pepper * 3 cups water * 3 cups chicken or vegetable broth * 1-1/2 teaspoons apple cider vinegar * 1/4 cup chopped fresh cilantro leaves * ground black pepper