Monks' Vegetarian Curry

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1/2 cup	118ml	Savory golden curry paste - (recipe above)
1 cup	146g / 5.1oz	Bunc broccoli - cut into flowerets (small)
1		Cauliflower - cut into flowerets
1/2		Red bell pepper - cut into thin strips
1		Carrot - cut into 1/2" thick
1		Unsweetened coconut milk
1 tablespoon	15ml	Fresh lemon juice - up to 2
3 tablespoons	45ml	Chopped fresh cilantro if desired

Recipe Instructions

In a wok or large deep skillet heat the oil over moderate heat until it is hot and in it stir-fry the curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste.

Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10 minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and pepper to taste. Mound the rice in 4 soup bowls, spoon the vegetarian curry over it, and sprinkle each serving with some of the coriander.

Source:
Jo Anne Merrill (de fatted by Merle Steelman)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.