Indo-Thai Fusion Curry: A Poem

An easy vegan Yellow Curry recipe, that is a perfect medley of Indian and Thai cuisines, written in rhyming couplets.

Prep Time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes Servings: 4 | Course: Entree | Cuisine: Indian and Thai fusion, Vegan, Gluten-free

Ingredients:

2, 14-ounce cans light coconut milk (substitute full-fat for a creamier texture) 2 cups chopped broccoli florets 1 cup chopped potatoes 1 cup beans (whole or chopped) 1 cup diced carrots 8 oz firm tofu, cut into small cubes (optional) 1/4 cup water or vegetable stock to steam the vegetables 4 tsp Everest Chicken Masala/ Curry Powder (affiliate link) 1/4 tsp turmeric powder 1/2 tsp red pepper powder (optional) 1 tsp Lemon (can be substituted with soy sauce or any other souring agent) Salt to taste

Instructions:

Heat a deep pan on the stove Get ready to pour in some love

Let’s cook an Indo-Thai Yellow Curry But remember, we’re in a bit of a hurry

Dinner’s at half-past eight The family’s headed home straight

So we’ll use a recipe unconventional I promise the taste will be sensational

In, go the water and lots of vegetable Carrots, potatoes, beans, anything’s acceptable

Sprinkle a dash of turmeric and salt Steam them veggies till slightly soft

Some like their vegetables crunchy I like my broccoli to be bunchy

Now add coconut milk from a can Gently stir the ingredients of the pan

Everest chicken masala is the key At any Indian grocery store, it should be

Don’t let the ‘chicken’ in the name fool you It’s completely vegan; I assure do

Now throw in the masala you got Add powdered red pepper if you like it hot

Let the curry simmer and then check for taste Add your favorite spices, but make haste

Lastly, squeeze in some lemon And your family, summon

Switch off the stove and allow it to cool By now the aroma has everyone in a drool

And there your have it nice Serve it with Thai Jasmine rice

Try this recipe, it’s sure to be a hit Enjoy your meal, wish you a bon appetit!

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