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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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coconut curry, vegan. Original recipe called for peanut oil. Ingredients:
2 potatoes, cubed |
1 small eggplant, cubed |
2 cups napa cabbage |
1 carrot, julienned |
1 onion, in large chunks |
2 tablespoons vegetable oil |
2 cloves garlic, crushed |
2 teaspoons fresh grated ginger |
2 teaspoons curry powder |
2 teaspoons lemon zest |
1 tablespoon lemon juice |
1 cup water |
1 cup coconut milk |
Directions:
1. Heat oil in frying pan. Add onion, and stir fry for a few minutes.
2. Add garlic, ginger and curry powder; cook another 2-3 minutes.
3. Add lemon rind, juice, water and coconut milk; bring to a boil.
4. Add potatoes and eggplant and cook for 15 minutes, stirring occasionally. Add snow peas, carrot and cabbage; simmer for 5 minutes or until veggies are tender.
5. Serves: 4 Preparation time: 45 minutes
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