Sunday, December 17, 2006

Curried Vegetables Recipes

Ingredients ;
2 medium potatoes, cut in 1 cm cubes
1 small eggplant, cut in 2 cm cubes
150 g snow peas, cut in 2 cm diagonals
200 g Chinese cabbage, shredded
1 carrot, cut in fine julienne strips
1 onion, cut into eight pieces
2 tablespoons peanut oil
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons curry powder
1 teaspoon lemon juice
½ teaspoon shrimp paste
1 cup water
1 cup coconut milk

How to make :
1. Peel and chop potatoes and eggplant into cubes. Prepare the snow peas, cabbage, carrot and onion.
2. Heat oil in frying pan, add onion, stir-fry 2 minutes. Add garlic, ginger and curry powder, stir-fry 2 minutes.
3. Add lemon rind, lemon juice, shrimp paste, water and coconut milk, bring to the boil.
4. Add potatoes and eggplant, simmer 15 minutes, stir occasionally. Add snow peas, cabbage and carrot, simmer for 5 minutes or until vegetables are tender.

Note :
Any vegetables are suitable are suitable for this recipe. Choose a variety of coloured vegetables.

HINT
Chinese cabbage looks more like a lettuce or a huge head of a celery than its name sake. It has a crisp and delicate flavour.

Preparation time : 20 minutes
Cooking time : 20 minutes
Serve 4.

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