Vietnamese Spicy Vegetable Curry

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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat canola oil in a wok or large saucepan, over moderate heat.
  • Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
  • Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
  • Add the low fat milk and brown sugar and bring to a boil.
  • Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
  • Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
  • Just before serving, stir in the lime leaves and basil leaves.
  • Remove from heat and serve with steamed rice.
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