Green Vegetable Curry Recipe

Tagged in Vegetarian

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Directions

fry onions, garlic, ginger,curry paste,mustard seeds,
coriander,cumin and tumeric in a big pot then add coconut
cream, galangal, bay leaves, lime leaves. In a little bowl,
cover tamarind in boiling water, let sit 5 minutes then strain
through seive into the curry. Simmer for 8 mins - the curry gets
better the longer it simmers - but watch not to overcook the veggies.
Start adding hard veggies. Top up with water and add 1-2 vegetable
stock cubes as you go along, then add shorter cooking ones.
When you have the necessary amount of juice, add soy sauce
and lime juice. Serve on jasmine rice

Ingredients

2 chopped onions fryed in 3 tablespoon of non-hydrogenated vegan margarine or olive oil
2 cloves of garlic
3 bay leaves
2 lime leaves
lime juice
a little ginger
peice of tamarind
3-4 bits of galangal
1 tablespoon green curry paste (ready made at asian groceries or even supermarkets sometimes)
1 teaspoon of brown vegan mustard seeds
Soy sauce
1 1/2 teaspoon of ground coriander
2 teaspoon of tumeric
2 tins of coconut cream
any hard veggies left in the fridge such as carrots
green beans.
any soft veggies like button squash
zucchini or leek