Trader Joe’s Yellow Curry
Quick little recipe for how I use Trader Joe's Yellow Curry Sauce. I make it vegetarian with chickpeas, potatoes, carrot and onion. It's a hearty and warming meal you will love making during the fall and winter months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1 medium yellow or gold potato (diced + peeled)
- 1 15 oz can of chickpeas (rinsed + drained)
- 1 bottle Trader Joe's Yellow Curry Sauce
- fresh basil for topping (optional)
- jasmine or basmati rice for serving
Instructions
- Add oil to a dutch oven or large stock pot over medium heat. Add potatoes, carrot, onion and stir. Cover and cook until potatoes are just fork tender. Stir and check frequently to ensure the vegetables aren't sticking to the bottom of the pot. Add water (1-2 tbsp at a time) if veggies are sticking and stir.
- Add chickpeas and curry sauce once potatoes and other veggies are just getting tender.
- Add about ¼ cup water to the curry bottle, shake and add it to the pot. Cover, bring to a boil, then check veggies to ensure they are tender.
- Enjoy served over rice and topped with fresh basil.
