Curried Vegetables Recipe

Ingredients : Serves 4

2

3 cloves

75 ml

2 stalks

45 g

5 g

2

250 ml

250 ml

1 tablespoon

2

115 g

115 g

225 g

1

1/4

Green onions (scallions), sliced thinly

Garlic, crushed

Oil

Lemon grass

Curry powder

Shrimp paste (optional)

Dried chili peppers, chopped

Coconut milk

Broth

Nuoc cham sauce

Lime leaves

Carrots

Green beans

New potatoes, peeled and quartered

Eggplant

Salt

• Prepare vegetables. Remove outer leaves and tough tops and trim ends of lemon grass. Slice as finely as possible.

• Trim beans and peel carrots. Cut both vegetables diagonally into 1 1/2 in pieces.

• Slice eggplant into 1 in rounds, salt, let stand 10 minutes. Drain liquid and quarter each round.

• Heat oil in a heavy based pan, add green onions (scallions) and garlic. Saut� until just golden.

• Add curry powder, shrimp paste if desired, lemon grass and chili peppers. Cook for 6 minutes.

• Add broth, coconut milk, nuoc cham sauce and lime leaves o citrus peel. Cover and bring to boil.

• Reduce heat to medium, add carrots, potatoes, beans and eggplant.

• Partially cover and simmer until vegetables are tender and liquid has reduced.