Ideal for EatingEating ethically while eating great!

I had a pineapple that I had planned on using in enchiladas. But I was feeling more like curry, so I came up with this dish based on what I had around -- all things yellow and orange. Thus, the title: YO Curry! The "yo" stands for yellow and orange. Though I do on occasion say "yo." So it works two ways.

With all the lime juice I used, this dish ended up tasting wonderful for a warming spring evening. But the colors definitely make it look fabulously autumnal. (It is difficult to cook totally seasonally when everything is available year-round in the supermarket.)

I love how tangy and light this curry tasted. The juxtaposition of the heaviness (from the sweet potatoes and coconut milk) and lightness (from the pineapple and lime juice) was just fantastic.

Yellow and Orange Curry -- prep time: 50 minutes; serves 8 - 10

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• ½ cup vermouth
• 2 tablespoons green curry paste
• 1 teaspoon red curry powder
• 1 teaspoon coriander
• ½ teaspoon cayenne pepper
• ¼ teaspoon cinnamon
• 1 teaspoon garam marsala
• ½ teaspoon ground ginger
• 4 carrots, chopped
• 1 yellow bell pepper, chopped
• 1 sweet potato, chopped
• 2 new potatoes, chopped
• 2 cans coconut milk
• 2 cups vegetable broth
• ¼ pineapple, chopped
• 2 limes, juiced
• 1 tablespoon cilantro, ripped

Directions

Heat oil in large pot over medium heat.

Sauté onion for about 8 minutes, until they just start to brown. Add garlic and cook for about 30 seconds. Add all spices. Stir well. Add vermouth and stir well to combine. Cook for about 2 minutes.

Add all vegetables, coconut milk and broth. Bring to a boil over medium-high heat. Turn heat to low, cover and simmer for about 30 minutes, until sweet potato and new potatoes are soft.

Stir in pineapple, lime juice and cilantro. Add salt and white pepper to taste. Adjust spiciness.

Serve with rice.

Enjoy!