Indian-Style Vegetable Stew

Ingredients

• 1 small cauliflower
• 300 g green beans
• 800 g firm potatoes
• 1 onion
• 5 carrots
• 0.5 bunch coriander
• 2 Bay leaves
• 1 tbsp oil
• 400 ml unsweetened coconut milk
• 300 ml Vegetable broth
• 0.5 tbsp chili powder
• 0.5 tbsp paprika (hot)
• 1 finely chopped onion
• 1 tbsp ground coriander
• 1 tbsp ground galangal
• 1 tsp salt
• 4 tbsp chopped coriander leaves
• 1 lime (unprocessed, zest and juice)
• 2 stalks lemongrass
• 1 tsp black pepper
• 3 crushed garlic cloves
• 1 tsp shrimp paste
• 60 ml sesame oil

Instructions

1. 1.

   Blend all ingredients for the curry paste in a blender until smooth. Wash the vegetables. Cut cauliflower into florets. Peel carrots and potatoes, dice them. Trim beans, cut into thirds or quarters. Boil potatoes with plenty of salt water and bay leaves for about 25 minutes. After about 18‑20 minutes, add carrots, cauliflower, and beans to cook further.

2. 2.

   Dice onion finely. Heat oil in a pot and sauté onions until translucent. Stir in 1–2 tbsp of the curry paste, then add the drained vegetables and pour over them.

3. 3.

   Add vegetable broth and coconut milk, simmer gently for another 3 minutes. Wash coriander, roughly chop, mix into the stew, season with remaining curry paste, and serve hot.