Curry with Pumpkin, Sweet Potatoes, Cabbage and Beans

Ingredients

• 3 shallots
• 150 g Prince bean
• Salt
• 100 g soy sprouts
• 250 g sweet potatoes
• 300 g muskmelon pumpkin
• 100 g white cabbage
• 3 meaty tomatoes
• 1 red chili pepper
• 2 tbsp peanut oil
• 3 lime leaves (Asian grocery)
• 400 ml unsweetened canned coconut milk
• 150 ml Vegetable broth
• 1 tbsp palm sugar (or brown sugar)
• 2 Spring Onions
• 2 tbsp Light soy sauce
• 2 tbsp Lime juice

Instructions

1. 1.

   Peel the shallots and cut them into large pieces. Wash, trim, and cut the beans into about 3 cm long pieces. Blanch in lightly salted boiling water for 8-10 minutes, remove with a slotted spoon, drain in a colander, and shock in ice water; let dry well. Place soy sprouts in a colander, rinse under hot water, then shock in ice water and drain.

2. 2.

   Peel the sweet potatoes, wash the pumpkin, remove seeds, and cut both into 2 cm cubes. Slice the cabbage into strips, rinse, and drain. Wash, trim, seed, and cube the tomatoes. Clean the chili, wash inside and out, and finely chop.

3. 3.

   Heat oil in a wok or pan, sauté the shallots while stirring. Add sweet potatoes, pumpkin, cabbage, chili, and lime leaves; stir-fry for about 5 minutes. Then add tomato cubes, pour in coconut milk and broth, stir in sugar, and simmer gently for 15-25 minutes until cooked through. Wash spring onions, trim, and slice into thin rings.

4. 4.

   Finally fold in the beans and sprouts carefully, season with soy sauce, lime juice, and salt, then serve hot in bowls garnished with chilies and lime leaves.