Curry with vegetables
In my opinion, curry with vegetables is a perfect winter dish. Delicate texture of the sauce and crispy vegetables are penetrated with aromas of spice and brings back the memories about warm countries. It warms so good!
Ingredients
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Vegetable oil1 tbsp
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Green beans250 g
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Green peas250 g
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Broccoli1 pcs
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Curry paste1 tbsp
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Lemongrass- to taste
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Ginger- to taste
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Onion1 pcs
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Vegetable broth300 ml
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Coconut milk500 ml
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Salt- to taste
Steps
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1. Fry a finely chopped onion in vegetable oil for 5 minutes.
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2. Remove the top yellow layers of a lemongrass stalk, chop finely and add to the onions. Also send there a grated ginger and curry paste. Cook, stirring, for 1-2 minutes.
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3. Pour hot broth in, bring to a boil and cook on a medium heat for 15 minutes.
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4. Pour coconut milk in, bring to a boil and cook for another 5 minutes.
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5. Cook broccoli, beans and green peas in boiling salted water for 5 minutes, then throw them back in a colander and douse with cold water.
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6. Put the vegetables in a saucepan with curry and heat them well, season with lime juice.
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7. Serve it hot, sprinkled with chopped cilantro.
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