Curried Vegetables

2 medium potatoes - cut in 1/2 inch cubes
1 small eggplant - cut in 1 inch cubes
1/3 pound snow peas - cut in 1 inch diagonals
1/2  pound chinese cabbage - shredded
1 carrot - cut in fine julienne strips
1 onion - cut in eight pieces
2 tablespoons peanut oil
2 garlic cloves - crushed
2 teaspoons fresh ginger - grated
2 teaspoons curry powder
1 teaspoon lemon rind - grated
1 tablespoon lemon juice
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, 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.

NOTE: Any vegetables are suitable for this recipe. Choose a variety of colored vegetables.

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

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