Trader Joe’s Yellow Curry Recipe
If you’re craving a comforting, creamy curry but want to keep things simple, this Trader Joe’s Yellow Curry Recipe is for you. Packed with hearty vegetables, chickpeas, and topped with fresh basil, it’s a filling, wholesome meal that comes together with just a few ingredients.
Ingredients
- 1 tbsp. olive oil
- ½ cup diced onion
- ½ cup diced carrot
- 1 medium yellow or gold potato diced and peeled
- 1 15 oz. can of chickpeas, rinsed and drained
- 1 bottle Trader Joe’s Yellow Curry Sauce
- Fresh basil for topping (optional)
Instructions
- Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and potato. Stir to coat the vegetables evenly in oil, then cover the pot. Let the veggies cook for about 10-12 minutes, stirring occasionally to prevent sticking. The potatoes should just start to become fork-tender.
- Once the potatoes and other vegetables are tender, add the rinsed and drained chickpeas to the pot. Pour in the Trader Joe’s Yellow Curry Sauce, stirring to combine all ingredients. For a bit of extra sauce, fill the empty curry sauce bottle with about ¼ cup of water, shake, and pour that into the pot as well.
- Cover the pot and bring the mixture to a boil. Reduce the heat slightly and let it simmer for another 10-12 minutes, or until the vegetables are tender and the flavors are fully blended.
- Spoon the yellow curry over a bed of jasmine or basmati rice. Garnish with fresh basil leaves for a fragrant, vibrant touch. Enjoy this warm, satisfying meal straight from your kitchen!
Video
Notes
To store Trader Joe’s Yellow Curry, let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge if frozen.