Sweet Pepper Yellow Curry
A Delicious sweet pepper yellow curry paired with a simple Coconut rice. It COMES TOGETHER IN UNDER 30 MINUTES and THIS RECIPE IS ALSO NATURALLY VEGAN AND is GLUTEN-FREE.
I have never tried a curry that I didn’t absolutely adore. It’s just one of those meals that comes together in no time, allowing you to experiment and play with a variety of veggies, spices and rice to craft your very own perfect curry. And today we’re making an utterly delicious Sweet Pepper Yellow Curry with a simple coconut rice!
I am thrilled to partner with SUNSET® to showcase their One Sweet® Seedless Peppers! These seedless peppers are the perfect compliment to the hearty veggies that make up this delectable curry. They can be sautéed until perfectly tender or cut fresh into crispy rings – either way providing such deliciousness to this yellow curry. And, because they are seedless, you won't have to worry about a messy kitchen counter clean-up. Win-win!
From Japanese sweet potatoes to the green beans, the veggies stew down in a bath of coconut milk and spices to create a heavenly aroma, all while the One Sweet® Seedless Peppers illuminate the curry with a subtle sweetness that also pairs so beautifully with the coconut rice. I also adore a few fresh slices on top of the curry to play with the textures - adding a slight crunch to the tender veggies, rounding out the entire meal.
This is a wonderful meal to prepare in bulk or even double the recipe if you’re cooking for your family as it holds up very well over the entire week. Enjoy this hearty goodness!
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Veggies Are All Year Long!
Serves: 4-6
Prep Time: 15 Minutes | Cook Time: 30 Minutes
Ingredients for the curry:
- 1 tablespoon ghee or coconut oil
- ½ cup onions
- 1 ¼ cup water, divided
- ½ thumb fresh ginger or 1 tsp ground ginger
- 1 1/2 teaspoon turmeric powder
- 1 1/2 tablespoons curry powder
- 1 teaspoon coriander
- 1 medium size Japanese sweet potato, or any sweet potato variety, cut into half moon shapes
- 1 cup green beans, cut in half
- 1 cup Sunset® One Sweet® Seedless Peppers, chopped into thin rings
- 2 large carrots
- 1 can coconut milk
- ½ cup fresh cilantro
- large handful spinach
- sea salt
- 1 cup jasmine or brown rice
- ¾ cup coconut milk (for rice)
- 1 cup water (for rice)
Topping:
1/4 cup Sunset® One Sweet® Seedless Peppers, chopped into thin rings and reserved as a topping
Fresh cilantro
Sesame seeds
Instructions:
Start by preparing the rice by boiling 1 cup of water, 1 cup of coconut milk, 1 cup of rinsed rice, and a teaspoon of salt. Reduce the heat to a simmer and let the rice cook for as long as the package instructs.
Now melt the ghee in a large saucepan on medium heat. Add ¼ cup of water, diced onions, ginger, turmeric, salt, coriander, and curry powder to the saucepan and cook on medium to high heat for 5 minutes. Add the sweet potatoes, green beans, sweet peppers, handful of spinach and chopped carrots to the saucepan and cook for 10 minutes before adding the remaining water and coconut milk. Cook for another 15-20 minutes until the veggies are tender. Add more water if you would like the sauce thinner and not as creamy. Lastly, pour over the coconut rice and top with sesame seeds. Enjoy!
