Vegetable Curry

Submitted by NotQuiteVegetarian

"A delicious curry accompaniment adapted from Charmaine Solomon's Asian Collection cookbook. I subbed minced chili for fresh chilies and left out 1/2 teaspoon of blacan (fresh shrimp paste) that the original recipe called for. Also I crushed the garlic, rather than chopping it."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 onion, finely sliced
• 1 garlic clove, crushed
• 2 teaspoons minced red chilies
• 1⁄2 teaspoon ground turmeric
• 250 ml thin coconut cream
• 1 large potato, peeled and diced
• 3 cups coarsely shredded cabbage
• 1 teaspoon salt
• 250 ml thick coconut cream
• lemon juice

directions

1. Put onion, garlic, chili, turmeric and thin coconut cream into a saucepan.
2. Stir well and bring to simmering point.
3. Add potato and cook for 10 minutes or until potato is half cooked.
4. Add cabbage and salt.
5. Cook for 3 minutes.
6. Add thick coconut cream.
7. Stir gently until cabbage is cooked.
8. Remove from heat and add lemon juice to taste.