Curried Vegetables in Coconut Sauce
By Yankee Magazine|Feb 11 2008|
Ingredients
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 Tbs peanut oil
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp curry powder
2 tsp lemon zest
1 Tbs lemon juice
1 cup water
1 cup coconut milk
Instructions
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. Serves four.
