Vegetable curry

Ingredients for 4 servings:

• 200 g cauliflower, cut into florets
• 100 g broccoli, cut into florets
• 100 g beans (snake beans, cut into 4 cm long pieces
• 3 sweet potatoes, peeled, cut into cubes
• 2 shallots
• 1 red bell pepper(s), cut into thin strips
• 5 kaffir lime leaves
• ½ chili pepper(s), green, pitted, cut into fine strips
• 2 tbsp oil, neutral
• 1 tbsp red curry paste
• 400 ml coconut milk
• 200 ml water or broth
• 10 baby corn
• Lime juice
• 1 tbsp palm sugar, or brown sugar
• 1 tbsp fish sauce (nam pla), or soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the oil in a wok or large pot, add the shallots and curry paste, and fry for a few minutes, stirring constantly. Add the coconut milk and water and simmer uncovered for a few minutes. Add the potatoes, cauliflower, and kaffir lime leaves and simmer for 5 minutes. Then add the broccoli, beans, bell peppers, chili, and baby corn and cook until al dente. Season to taste with palm sugar, lime juice, and a little fish sauce, if desired.