Vegan or not-so-vegan yellow curry!

Whenever I say "1 can" it's usually a 12-15 oz can. The curry paste and water chestnuts were exceptions though since they are smaller.

Start: 

6-8 cups (or about 1/3 of a large stock pot) water  + vegetable bullion or whatever kind of stock you like (I used 2 spoonfuls of vegetable flavored "Better than Bullion" + water)

2 peeled and chunked sweet potatoes

6 peeled and chunked carrots

****Boil all of the ingredients up to here for 10 minutes or so to get the potatoes and carrots cooking. Then continue down this list leaving the heat on on high while adding stuff (see next note). Meanwhile, start the rice****

2-3 cans coconut milk and or coconut "gata"

1 can yellow curry paste (I buy Maesri brand curry paste at the ASIA store off of Yeager road but I suspect any curry paste would be tasty)

1 can of diced tomatoes

1 can pumpkin

****As soon as all this starts to boil turn the heat down to a simmer.****

2 tablespoons-ish of ginger (paste is best but chopped or grated is nice too)

1 can water chestnuts

1 can sliced bamboo shoots

2-4 tablespoons or so of sugar

1/2 cup (or to taste AFTER the sugar) of your favorite kind of vinegar (I generally use a seasoned rice vinegar)

garlic, salt and pepper to taste. 

In another pan, fry up 1 onion and 1 block of tried tofu or paneer in oil. If you would like chicken, remove the onions/tofu/paneer from the pan (put it directly in the curry) when they're done and use the remaining oil (or add some more) to stir-fry the chicken with a little bit of flour Sometimes I like to also add pineapple. When the chicken is done, put it in the curry as well and simmer until people start looking like they may be related to vultures. Or at least until the rice is done. 

When you're near serving time, cut up a baby bok choi (sometimes called Shanghai Baby Bok Choi) and add to the curry. It only takes a few minutes but make sure the green parts of the leaves look a little like cooked spinach before serving. 

If you want this spicier (which is AMAZING if you like spicy food), add the Sriracha sauce or use Red Curry paste instead of yellow.

This picture is of the largest batch of curry I've ever made. It was for the Impromptu Restaurant last year.

Enjoy!!