Mixed vegetables in mild curry sauce

cocina asiatica
Malaysian cuisine
Mixed vegetables in mild curry sauce
People 4
Portions 4
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prep time
10 min
cooking time
25 min
total time
35 min
prep time
10 min
cooking time
25 min
total time
35 min
  • 6 teaspoons oil
  • 1 large onion, sliced thin
  • 1 teaspoon of soaked garlic
  • 1/2 tomato Cup, peeled and chopped
  • 1 red chilli, minced
  • 3 strips of lemon bark
  • 4 kaffír lime leaves, dried or fresh
  • 2 teaspoons fine brown sugar or palm sugar
  • 1 teaspoon salt
  • 1 spoonful of fish sauce
  • 1 Tin of 400 ml coconut milk
  • 1 Cup chicken broth
  • 2 tbsp lemon juice
  • 250 g of pumpkin, Bare
  • 2 medium-sized sweet potatoes
  • 125 g yellow squash
  • 125 g green beans
  • 125 g of cabbage
  1. Heat oil in a large scoop. Pour in the onion and garlic and spread them over a fire gave me until they soften and dread a little. Add the tomato, the chilli, lemon peel, lime leaves, sugar, Salt, fish sauce, coconut milk, broth and lemon juice; cuezalo 5 minutes until the scent is intensifying.
  2. In the meantime, prepare the vegetables. Cut the squash into small wedges and sweet potatoes into chunks of 2 cm. Divide the yellow squash into Four parts, defrost and remove the ends of the beans, cutting them in two if they're too long, Cut the cabbage into long strips of 1 cm wide.
  3. When the sauce is ready, add sweet potatoes and squash and cook for a few 8 minutes. Add the beans, cabbage, and the yellow pumpkin: let it cook all together during 6 minutes. Serve with rice.
  • The sauce can be prepared a few hours before and gently reheated. Cook vegetables just before serving so they don't get too soft. Palm sugar is dark, grainy and has a strong taste; use the indicated quantities or its flavor will hide those of the other ingredients.
Recipes easy to https://recetasdecocinafaciles.NET /

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