Vegetable Coconut Curry

Instructions

1. Step 1

   Prepare the onion, garlic, ginger, potatoes, carrots, cauliflower, green beans, bell pepper, and cilantro as described.

   Timer: 12 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Neutral Oil, 180.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, ginger, and red curry paste. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 45.0 gr Red Curry Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the coconut milk, vegetable stock, crushed tomato, potatoes, carrots, soy sauce, brown sugar, and salt. Bring to a simmer over high heat, then reduce to low heat.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 gr Brown Sugar, 200.0 gr Canned Crushed Tomato, 180.0 gr Carrot, 400.0 ml Coconut Milk, 300.0 gr Potato, 5.0 gr Salt, 15.0 ml Soy Sauce, 250.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Simmer over low heat, stirring occasionally, until the potatoes and carrots begin to soften.

   Timer: 10 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Add the cauliflower and green beans. Continue simmering over low heat until nearly tender.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Cauliflower, 150.0 gr Green Bean

   Cookware: large pot, wooden spoon

7. Step 7

   Add the bell pepper and simmer over low heat until all the vegetables are tender and the pepper remains slightly crisp.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat. Stir in the lime juice and cilantro, then serve.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: large pot, wooden spoon