1/2 tsp ground turmeric
1/4 tsp Laos powder
1 garlic clove crushed
1 medium onion, grated
2 tbsp groundnut (peanut) oil
8 oz (225 g) potatoes
8 oz (225 g) carrots
4 oz (100 g) green cabbage
1 green pepper
110 g (4 oz) shelled green peas
425ml (15 fl oz) medium-thick coconut milk
425ml (15 fl oz) vegetable stock
2 curry leaves, chopped (optional)
1 stalk lemon balm, chopped
1/4 tsp Laos powder
1 garlic clove crushed
1 medium onion, grated
2 tbsp groundnut (peanut) oil
8 oz (225 g) potatoes
8 oz (225 g) carrots
4 oz (100 g) green cabbage
1 green pepper
110 g (4 oz) shelled green peas
425ml (15 fl oz) medium-thick coconut milk
425ml (15 fl oz) vegetable stock
2 curry leaves, chopped (optional)
1 stalk lemon balm, chopped
accompaniments
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method
1. Put the turmeric, Laos powder or equivalent, garlic, onion and 1 tbsp of oil into an electric blender or food processor amd blend to a smooth paste.
2. Peel and dice the potatoes.
3. Thinly slice the carrots.
4. Shred the cabbage.
5. Core, deseed and dice the pepper.
6. Heat the remaining oil in a wok or large frying pan over a medium heat.
7. Add the spice and onion paste and stir-fry for 2 minutes or until it cleanly leaves the sides of the pan.
8. Add the coconut milk and stock and bring all to the boil.
9. Add the vegetables, curry leaves if required, and lemon balm.
10. Simmer uncovered until the vegetables are tender but not over cooked.
2. Peel and dice the potatoes.
3. Thinly slice the carrots.
4. Shred the cabbage.
5. Core, deseed and dice the pepper.
6. Heat the remaining oil in a wok or large frying pan over a medium heat.
7. Add the spice and onion paste and stir-fry for 2 minutes or until it cleanly leaves the sides of the pan.
8. Add the coconut milk and stock and bring all to the boil.
9. Add the vegetables, curry leaves if required, and lemon balm.
10. Simmer uncovered until the vegetables are tender but not over cooked.
serving amount
serves 6
rate this recipe
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