Vegetable Curry
Easy to cook vegetable curry with ingredients from your fridge and pantry. It is perfect to warm you up on a cold winter day.
Ingredients
- 3 medium potatoes
- 2 onions
- 2 cloves garlic
- 1/4 Nappa cabbage
- 150 g fresh okra
- 300 g kale
- 150 g mushrooms e.g shiitake
- 1 tbsp tomato paste
- 1 can coconut milk
- 1 can water
- 1 tsp Gokhujang korean chili paste - optional
- salt to taste
- juice of half a lemon
Spices:
- 2 lime leaves
- 1 tsp fennel seeds
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/2 tsp turmeric curcuma
- pinch of dried lemongrass optional
- pinch of Tom Yum optional
Instructions
- Cut potatoes in medium sized pieces.
- Chop onions and garlic.
- Cut Napa cabbage in big chunks, bite size.
- Chop roughly the mushrooms.
- Place pot on a medium high heat. Add oil, onions and garlic.
- When softened, add spices and tomato paste. Stir 30 seconds.
- Add the can of coconut milk and the same can filled with water.
- Add the chili paste and salt to taste.
- Add the potatoes, mushrooms, kale.
- Bring to a boil, cover and reduce heat to a shimmer.
- After 15 min add the okra and the Napa cabbage.
- Cover and cook for 5 more minutes.
- Add the juice of half a lemon, taste to see if it needs more salt.
- Serve with a bowl of steaming rice or noodles.