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Curried Vegetables in Coconut Sauce

What you need: 

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

What you do: 

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.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

this is very good, I added red curry paste, tofu and part of a bag of frozen asian stir fry mix veggies.  Oh, and of course siracha, cause I love it hot!

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I've made this many times since my last post. A few things:

- I strongly recommend curry blocks (I get Golden Curry brand) over the powder; it seems to have more spices and flavor.
- If you can get them, get pounded-rice-cakes (not the crunchy snack food) for the soup. They're like dumplings, usually in little ovalette shapes or balls, refrigerated at Asian markets. They're delish in this curry.
- The coconut milk makes this curry really mild, so adjust the spices accordingly if you want it hot  ;D

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This was great! It was very rich (because of the coconut milk). I used lime instead of lemon (I think it goes better with coconut anyway) and couldn't get curry powder so I got the stuff that comes in solid blocks (never had it before)... I like this curry because it is so simple :)

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