Ymir Curry Bowl - always a hit! (And, easily vegan with our vegetable bouillon.)
(Adapted from Shelley Adams' #WhitewaterCooks)
* Saute one onion (diced) with 2 minced garlic cloves, 3 diced carrots, and 1 diced red pepper for about 10 minutes. Add 1 tbsp red curry paste (or 2-3 tbsp Mango Curry Seasoning). Add 3 diced potatoes, 1 diced large yam & cook 10 minutes.
* Add 3 lime leaves, 2 tbsp fish sauce (omit for vegan), juice of one lime
* Add 2 cans of coconut milk (original recipes has 3, but I find 2 is enough)
* Add 2 cups prepared Vegetable Bouillon & cook 20 minutes.
* Add 1 can drained and rinsed chickpeas. (At this point, you can transfer into a crockpot or continue to cook on the stove.)
Serve with cilantro and rice.