Malaysian Vegetable Curry

[Guest guest]

Malaysian Vegetable Curry

 

6 cups water

1/2 teaspoon salt

1 1 3/4-pound head cauliflower, broken into large flowerets

2 medium-size sweet potatoes, peeled and cut into large chunks

1/4 pound green beans

1 tablespoon vegetable oil

3 green onions, chopped

1 tablespoon chopped peeled fresh gingerroot

2 cloves garlic, finely chopped

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1/4 teaspoon turmeric

1 cup coconut milk

1/2 cup chopped unsalted roasted peanuts

2 tablespoons fresh cilantro leaves

2 tablespoons chopped fresh basil leaves

4 cups hot cooked white rice

 

In 4-quart saucepan, heat water and salt to boiling over high heat. Add

cauliflowerets and sweet potatoes; reduce heat to low, cover, and cook 10

minutes. Add green beans, cover, and cook 5 minutes longer. Drain vegetables in

colander, reserving cooking broth. Set vegetables aside and return broth to

saucepan; boil until reduced to about 2 cups.

In 5-quart Dutch oven, heat oil over medium heat. Add onions and gingerroot;

sauté 1 minute. Add garlic, coriander, cumin, red pepper, and turmeric; saute 1

minute. Stir in reduced broth, coconut milk, and vegetables. Simmer, stirring

occasionally, 20 minutes.

Remove from heat and stir in peanuts, cilantro, and basil. To serve, divide rice

among 4 serving plates and ladle vegetable mixture over rice. serves 4.

 

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.