I loved all the bright colors in this outfit and wanted to make something just as fun and bold. The yellow sweater stood out the most to me and I wanted to make that the focal point. I thought yellow curry would be the perfect match layered with creams and reds. I used yukon gold potatoes, cauliflower, red bell pepper, coconut, and red jalapeño to mimic this tech look.
Serves: 4
Ingredients:
For Rice:
- 2 tbsp olive oil (divided)
- 1 sweet onion chopped (divided)
- 1 1/2 C jasmine rice (uncooked)
- 1 3/4 C water
- 2 tbsp yellow curry paste (divided)
- 1 tsp sea salt (divided)
For Vegetables:
- 2 garlic cloves minced
- 1 yellow zucchini sliced
- 1 red bell pepper seeded, de-veined and chopped
- 1 can coconut milk (unsweetened)
- 1 tbsp coconut flakes (optional)
- 4 yukon gold potatoes chopped, skins left on
- 1 head of cauliflower cut into florets
- 1 tsp black pepper
- 1 red jalapeño seeded and sliced thinly for garnish
Instructions:
For Rice:
- In a medium sauce pan heat 1/2 oil over medium heat
- Add 1/2 onion and cook 5 minutes or until soft
- Add uncooked rice and cover with water
- Add 1/2 curry past and 1/2 salt
- Bring to a boil, reduce heat to a simmer and cook covered for 20 minutes
- Remove from heat and fluff with a fork
- Set aside
For Vegetables:
- In a large pot heat 1 tbsp olive oil over medium heat
- Add garlic and the other 1/2 of the onion and cook about 5 minutes until soft
- Add zucchini and bell pepper and cook an additional 2-3 minutes
- Add curry paste, coconut milk, salt and pepper and stir
- Add potatoes and cauliflower
- Bring to a boil, reduce and simmer for 15 minutes or until vegetables are tender
- Serve over rice and garnish with red jalapeño and black pepper
Enjoy!
If you like the inspired look, check out some products below:
- Tan Peacoat with Fur Hood:
- Navy Blue Blazer:
- Yellow Crew Neck Sweater:
Skinny Jeans:
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- Red Ballet Flats:
HAPPY SHOPPING!
[For more great recipes, check out Kacey’s author page here!]
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