Mixed Vegetables in Mild Curry Sauce Recipe
Mixed Vegetables in Mild
Curry Sauce Recipe
1 2/3 cups
Orange sweet potatoes
Onion, finely sliced
Tomato, peeled and chopped
Red chili, chopped
Kaffir lime leaves, dried or
Grated palm sugar or soft brown
Cut the pumpkin into small wedges and the sweet potato into 2 cm
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.
Singaporean & Malaysian Recipes