Vegan Thai Yellow Curry

My Thai yellow curry will change the way you look at dinnertime.  In this house, we live on one-pot creations, primarily dishes inspired by Asian influences. Sometimes it is u-don soup, and other times it is curry.

Okay okay, it is almost always curry. Or curry soup. Or curried veggies with lentils or something of the sort. Curried quinoa anybody? Delightful.

Tonight was a curry night. After five or six years of curry cooking, I am still adjusting my recipe. But I believe that I've stumbled upon the final twist. The right brand of coconut milk.

Ingredients:

• 5 carrots, sliced
• 5 potatoes, cubed
• 2 cans coconut milk, thick part separated into a bowl
• 2-4 tbsp yellow curry paste
• 2 cups spinach, chopped
• water
• 1 can baby corn
• 1 bell pepper, sliced
• 1 onion, diced
• 3 garlic cloves, chopped

Instructions:

1. Prep all of your vegetables.
2. In a large pot, add the thick portion of the coconut milk. Bring to a simmer and let it become aromatic.
3. Whisk in the yellow curry paste and let it simmer for a few minutes.
4. Add the vegetables. Stir to coat in the paste. Add water to cover the vegetables.
5. Bring to a boil, and then lower to a simmer and cover with a lid. Cook until all vegetables are tender.
6. Serve hot with rice.