Cooking with Rena Lee

Spicy Vegetable Curry

Prep Time: 10 min
Cook Time: about 40 min
Yield:4

INGREDIENTS:
8 oz turnips or rutabaga
1 eggplant
12 oz new potatoes
8 oz cauliflower
8 oz white mushrooms
1 large onion
3 carrots
6 tbsp vegetable ghee or vegetable oil
2 garlic cloves, crushed
4 tsp finely chopped fresh ginger root
1-2 fresh green chiles, seeded and chopped
1 tbsp paprika
2 tsp ground coriander
1 tbsp mild or medium curry powder or paste
2 cups vegetable stock
14 oz can chopped tomatoes
salt
1 green bell pepper, seeded and sliced
1 tbsp cornstarch
2/3 cup coconut milk
2-3 tbsp ground almonds
fresh cilantro sprigs, to garnish
DIRECTIONS:
  1. Cut the turnips or rutabaga, eggplant, and potatoes into 1/2in cubes. Divide the cauliflower into small florets. Leave the mushrooms whole or slice them thickly, if preferred. Slice the onion and carrots.

  2. Heat the ghee or oil in a large pan. Add the onion, turnip or rutabaga, potato, and cauliflower and cook over low heat, stirring frequently, for 3 minutes.

  3. Add the garlic, ginger root, chiles, paprika, coriander, and curry powder or paste and cook, stirring, for 1 minute.

  4. Add the stock, tomatoes, eggplant, and mushrooms and season to taste with salt. Cover and simmer, stirring occasionally, for 30 minutes, or until tender. Add the green bell pepper and carrots, cover, and cook for an additional 5 minutes.

  5. Blend the cornstarch with the coconut milk to a smooth paste and stir into the mixture. Add the ground almonds, and simmer, stirring constantly, for 2 minutes. Taste and adjust the seasoning, if necessary.

  6. Transfer to serving plates and serve hot, garnished with cilantro sprigs.

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