Asian vegetable curry

You need –
  • Baby corn – 4 no’s, cutting in half
  • Green beans – 150 grams, cut into half
  • Potatoes – 2 no’s, cut into chunks
  • Carrots – 1 large, cut into thick slices
  • Bay leaves – 2 no’s
  • Lemongrass – 1 stalk, peeled and the white part finely chopped
  • Onion – 1 large, finely chopper
  • Fresh ginger – 1 cm,  chopped
  • Garlic – 2 cloves – finely chipped
  • Chilli –  1, finely chopped
  • Turmeric – 1 teaspoon
  • Coconut milk – 350 ml
  • Water – 100 ml
  • Oil – 2 tablespoons
  • Coriander – chopped finely, 2 tablespoons
  • Salt as per taste


How to – 
  • Wash all the veggies well. Set aside.
  • Heat oil in a large saucepan. Add the lemongrass, ginger, onion, garlic and fry till the onion and garlic are soft.
  • Add the turmeric and stir for a 2 mins or till the raw smell is gone.
  • Add in the potatoes and carrots. Stir well
  • Add the coconut milk, water, bay leaves, chilli and salt. Bring to boil, reduce the heat and simmer partly covered for 10 minutes stirring occasionally.
  • Add the baby corn, beans and simmer until the vegetables are tender.
  • Turn off the heat, remove the bay leave and garnish with coriander leaves.

Serve hot with rice.


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