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Ingredients
Vegetable Curry
- Ingredients
- 1 small Cauliflower
- 300 grams green Beans
- 800 grams waxy potatoes
- 1 onion
- 5 carrots
- ½ bunch cilantro
- 2 bay leaves
- 1 Tbsp vegetable oil
- 400 milliliters unsweetened Coconut milk
- 300 milliliters Vegetable broth
- For the curry paste
- ½ Tbsp Chili powder
- ½ Tbsp sharp paprika
- 1 onion (finely chopped)
- 1 Tbsp ground cilantro
- 1 Tbsp ground Galangal
- 1 tsp salt
- 4 Tbsps chopped cilantro
- 1 Lime (grated zest and juice)
- 2 sprigs Lemongrass (chopped)
- 1 tsp freshly ground peppers
- 3 garlic cloves (crushed)
- 1 tsp Crab paste
- 60 milliliters sesame oil
For the curry paste: In a blender, combine all of the curry paste ingredients and puree to a paste. Rinse the cauliflower, green beans, potatoes and carrots. Cut the cauliflower into florets. Peel the carrot and potatoes and cut into cubes. Trim the green beans, and depending on their size cut crosswise into thirds or quarters. Cook the potatoes in a pot of boiling salted water along with the bay leaves until knife-tender, about 25 minutes.
Add the carrots, cauliflower and green beans to the pot with the potatoes when they're about 5 minutes away from being tender. Peel the onion and cut into small cubes. Heat the oil in a saucepan and sauté the onions until translucent. Stir in 1-2 tablespoons of the curry paste. Drain the vegetables and add to the saucepan with the onions.
Pour in the broth and coconut milk and simmer over low heat for 3 minutes. Rinse the cilantro and chop coarsely. Stir the cilantro into the curry and season with additional curry paste. Serve hot.