Cooking with Rena Lee

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:

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.
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.
Add the garlic, ginger root, chiles, paprika, coriander, and curry powder or paste and cook, stirring, for 1 minute.
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.
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.
Transfer to serving plates and serve hot, garnished with cilantro sprigs.