Vegetable Curry
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
- 4dried chiles, about 4 inches long and 1 to 1½ inches wide
- 2medium-size zucchini
- 2medium-size eggplant
- 5Italian peppers
- ½pound snow peas
- 1stalk lemongrass
- 5shallots, peeled
- 6cloves garlic, peeled
- ½ounce galangal (a type of ginger, available in Asian markets), peeled and sliced
- 6makrut lime leaves
- Pinch turmeric
- ¾cup water
- 20ounces coconut milk
- 3tablespoons sugar
- 1tablespoon Asian fish sauce
- 1tablespoon canola oil
Nutritional analysis per serving (4 servings)
558 calories; 35 grams fat; 27 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 16 grams dietary fiber; 34 grams sugars; 12 grams protein; 405 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the tops and seeds from the chiles. Soak in lukewarm water for 20 minutes. Remove veins.
- Step 2
Wash, trim and slice the zucchini diagonally into pieces ¼-inch thick. Wash and trim the eggplant; cut it into slices less than ½-inch thick and then cut into 1-inch cubes. Wash, trim, seed and slice peppers into ¼-inch- thick strips. Wash and string the snow peas.
- Step 3
Cut the top off the lemongrass at the point where the top leaf separates from the stalk. Trim off the root end and remove outer leaf or two. Cut in three pieces. With food processor running add the lemongrass and mince. (Don't worry if it does not break up completely. It will when all the other ingredients are added.)
- Step 4
With food processor running, add shallots and mince; repeat with garlic and galangal.
- Step 5
Remove the main vein from the lime leaves and process until minced.
- Step 6
Process chiles until minced.
- Step 7
Add turmeric with water and continue processing until blended.
- Step 8
Place contents of food processor in saucepan over medium heat with coconut milk, sugar and fish sauce. Cook, stirring, for about 6 minutes.
- Step 9
Saute vegetables in hot oil about 3 minutes over high heat.
- Step 10
Add coconut milk mixture to vegetables, and continue cooking over medium heat until vegetables are crisp but tender. Serve over jasmine or aromatic rice.
Private Notes