Curried Vegetables in Coconut Sauce
- 2 potatoes, cubed
- 1 small eggplant, cubed
- 2 handfuls snow peas, cut on diagonal
- 2 handfuls of shredded Chinese cabbage
- 1 carrot, julienned
- 1 onion, in large chunks
- 2 tablespoons peanut oil
- 2 cloves garlic, crushed
- 2 teaspoons fresh grated ginger
- 2 teaspoons curry powder
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup water
- 1 cup coconut milk
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Heat oil in frying pan. Add onion, and stir fry for a few 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
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