Recipe for Vegetarian Curry

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Yield:

Ingredients:

Amount	Ingredient
100 gm	French beans
200 gm	cabbage, cut into 4cm to 5cm squares
200 gm	potatoes, skin and cut into wedges
100 gm	cauliflower, cut into florets
150 gm	carrots, cut into wedges
2 x	tomatoes, quarter
2 x	green chillies, seed and cut into wedges
1 x	onion, slice
2 clv	garlic, chop
1 stalk	curry leaves
1/2 x	a coconut, grated and squeezed with 400ml water to obtain coconut milk
	Ground spices (combined)
1/2 tbl	curry powder for fish
1 tbl	coriander powder
1 tsp	aniseed powder (sweet cumin)
1 tsp	chilli powder
1/2 tsp	turmeric powder
1/2 tsp	belacan powder
2 x	cm piece galangal
3 x	shallots
1 stalk	lemon grass, smash
4 tbl	oil
	Seasoning
1/2 tsp	salt, or to taste

Instructions:

Instructions: HEAT oil in an earthenware pot. Fry the garlic till fragrant. Add onions and fry until soft. Add lemon grass and curry leaves and ground ingredients. Fry until oil separates.

Pour in coconut milk and bring to a low boil. Put in potatoes and carrots. Bring to a low boil for 10 to 15 minutes. Add the rest of the vegetables and simmer for eight to nine minutes. Add seasoning. Dish out and serve immediately.

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