Green Vegetable Curry

Green Vegetable Curry – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.

Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.

Ingredients (use vegan versions):

• 2 chopped onions fryed in 3 tablespoon of non-hydrogenated vegan margarine or olive oil
• 2 cloves of garlic
• 3 bay leaves
• 2 lime leaves
• lime juice
• a little ginger
• peice of tamarind
• 3-4 bits of galangal
• 1 tablespoon green curry paste (ready made at asian groceries or even supermarkets sometimes)
• 1 teaspoon of brown vegan mustard seeds,
• Soy sauce
• 1 1/2 teaspoon of ground coriander
• 2 teaspoon of tumeric
• 2 tins of coconut cream
• any hard veggies left in the fridge such as carrots, green beans.
• any soft veggies like button squash, zucchini or leek

Directions:

fry onions, garlic, ginger,curry paste,mustard seeds,
coriander,cumin and tumeric in a big pot then add coconut
cream, galangal, bay leaves, lime leaves. In a little bowl,
cover tamarind in boiling water, let sit 5 minutes then strai
through seive into the curry. Simmer for 8 mins – the curry gets
better the longer it simmers – but watch not to overcook the veggies.
Start adding hard veggies. Top up with water and add 1-2 vegetable
stock cubes as you go along, then add shorter cooking ones.
When you have the necessary amount of juice, add soy sauce
and lime juice. Serve on jasmine rice

Serves: 4

Preparation time: 30 minutes

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