Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Hilary --
genders@netcom.caCurried Vegetables in Coconut SauceIngredients (use vegan versions): 2 potatoes, cubed
1 small eggplant, cubed
a couple of handfuls of snow peas, cut on diagonal
a couple of handfuls of shredded Chinese cabbage
1 carrot, julienned
1 onion, in large chunks
2 tablespoon peanut oil
2 cloves garlic, crushed
2 teaspoon grated fresh ginger
2 teaspoon curry powder
2 teaspoon lemon zest
1Tbsp lemon juice
1 cup water
1 cup coconut milk
Directions:Heat oil in frying pan. Add onion, and stir fry for a couple of minutes. Add garlic, ginger and curry powder; cook another 2-3 minutes. Add lemon rind, juice, water and coconut milk; bring to a boil. Add potatoes and eggplant and cook for 15 minutes, stirring occasionally. Add snow peas, carrot and cabbage; simmer for 5 minutes or until veggies are tender.
Serves: 4
Preparation time: 45 minutes
This was tasty. I soaked the eggplant overnight in water and braggs. I regret not adding some kind of protein though. Next time I plan to add chickpeas and possibly some cashews and raisins. I also added a teaspoon more curry powder and more cheyenne powder as well. I think I forgot the peas >.
