indonesian curried vegetable stew with coconut milk

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I have a xerox copy of this recipe and have no idea from where it came.

 

indonesian curried vegetable stew with coconut milk

 

3 tbs oil

2 medium onions, finely chopped

1 small fresh red chili, seeded and minced

4 cloves garlic minced

2 tsp minced ginger

2 tsp ground coriander

1 tsp ground cumin

1 tsp tumeric

1/2 tsp ground black pepper

grated rind of 1 lemon

1 1/2 cups sliced mushrooms

3 cups vegetable stock

2 1/2 cups coconut milk

1 tsp salt

2 large potatoes peeled and diced

1 1/2 cups fine egg noodles

2 cups broccoli

juice of 1 lemon

 

1) Set all ingredients in front of you before you begin cooking. In a

medium sized saucepan heat the oil and add the onions and the chili.

Saute for 5 min or until the onions begin to get golden. Add the

garlic and ginger root, stir, then add all of the spices and the lemon

rind. cook for 3 minutes stirring often.

 

2) Add the mushrooms and cook for 5 minutes then add the vegetable

stock, coconut milk and salt.

 

3) Bring the contents to a boil and add the potatoes. Cook, uncovered

for about 10 minutes, stirring occasionally, or until the potatoes

are almost tender.

 

4) Add the noodles, let the mixture return to a boil, then add the

broccoli. Cook for about 5 min, stirring frequently, or until the

noodles are tender but slightly firm to the bite. the broccoli should

retain its bright green color.

 

5) Add the lemon juice and stir to blend. Serve in bowls with lemon

wedges.