Mixed Vegetables in Mild Curry Sauce Recipe

Ingredients :

250 g

2 medium

125 g

125 g

125 g

6 teaspoons

1 large

1 clove

1/2 cup

1

3 strips

4

2 teaspoons

1 teaspoon

1 tablespoon

1 2/3 cups

1 cup

2 teaspoons

Peeled pumpkin

Orange sweet potatoes

Yellow squash

Green beans

Cabbage

Cooking oil

Onion, finely sliced

Garlic, crushed

Tomato, peeled and chopped

Red chili, chopped

Lemon rind

Kaffir lime leaves, dried or fresh

Grated palm sugar or soft brown sugar

Salt

Fish sauce

Coconut milk

Chicken stock

Lemon juice

• Cut the pumpkin into small wedges and the sweet potato into 2 cm pieces.

• Quarter the squash; top and tail the beans, halving them if long; and cut the cabbage into 1 cm wide shreds.

• Heat the oil in a medium pan; add the onion and garlic and cook over medium heat until soft and slightly golden.

• Add the tomato, chili, lemon rind, lime leaves. sugar, salt, fish sauce, coconut milk, stock and lemon juice.

• Cook for 5 minutes until the flavor has intensified.

• Add the sweet potato and pumpkin to the sauce and cook for 8 minutes. Add the beans, cabbage and squash and cook for 6 minutes.

• Serve with steamed rice.

Note : The sauce can be prepared a few hours ahead and reheated. Cook the vegetables just before serving.