Curried Vegetables – Asian Food Recipes

Recipe ingredients and directions:

2 med 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 in eight pieces

2 Tbsp peanut oil

2 garlic cloves, crushed

2 tsp fresh ginger, grated

2 tsp curry powder

1 tsp lemon rind, grated

1 Tbsp lemon juice

1/2 tsp shrimp paste

1 cup water

1 cup coconut milk

Peel and chop potatoes and eggplant into cubes. Prepare the snow

peas, cabbage, carrot and onion.

Heat oil in frying pan, add onion, stir-fry 2 minutes. Add garlic,

ginger and curry powder, stir-fry 2 minutes.

Add lemon rind, lemon juice, shrimp paste, water and coconut milk,

bring to a boil.

Add potatoes and eggplant, simmer 15 minutes, stir occasionally.

Add snow peas, cabbage and carrot, simmer for 5 minutes or until

vegetables are tender.

Category: Asian Recipes