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Curried Vegetables
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.
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Curried Vegetables