Vegetable Curry

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: 25 mins
• 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.