Afghan-style Yellow Curry

Ingredients

This Afghan-style Yellow Curry takes inspiration from the Thai original but incorporates Afghan flavors and ingredients. The addition of saffron adds a distinct and luxurious touch to the dish, while the use of Afghan spices like turmeric, cumin, and coriander gives it a unique flavor profile. The choice of vegetables may also differ, reflecting Afghan culinary traditions. We alse have the original recipe for Yellow Curry, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• A pinch of saffron threads A pinch of saffron threads
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 200g (7oz) cauliflower florets 200g (7oz) cauliflower florets
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
3. 3.
   In a small bowl, mix together the ground turmeric, cumin, coriander, paprika, and chili powder. Add this spice mixture to the pot and stir well to coat the onions, garlic, and ginger.
4. 4.
   Crumble the saffron threads into the pot and stir to release their flavor.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the diced potatoes, sliced carrots, bell pepper, and cauliflower florets to the pot. Stir well to combine.
7. 7.
   Cover the pot and let the curry simmer for about 20-25 minutes, or until the vegetables are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Afghan-style Yellow Curry over steamed rice or with naan bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili.
• Feel free to customize the vegetable selection based on personal preference or seasonal availability.
• To make the curry more indulgent, add a splash of coconut cream towards the end of cooking.
• Serve the curry with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Afghan-style Yellow Curry over steamed basmati rice or with warm naan bread for a complete and satisfying meal. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Afghan-style Yellow Curry in a vibrant serving dish, allowing the rich yellow color of the curry to shine through. Sprinkle some additional saffron threads on top for an elegant touch. Serve with a side of steamed rice or naan bread.