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!
1.Fry a finely chopped onion in vegetable oil for 5 minutes.
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.
3.Pour hot broth in, bring to a boil and cook on a medium heat for 15 minutes.
4.Pour coconut milk in, bring to a boil and cook for another 5 minutes.
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.
6.Put the vegetables in a saucepan with curry and heat them well, season with lime juice.