Mixed Vegetable Curry (Sayur Kari)

Name: Mixed Vegetable Curry (Sayur Kari)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp brown sugar; 177 milliliters (1/2-inch-thick) diagonally cut slices carrot; 1 teaspoons curry powder; 2 teaspoons grated peeled fresh ginger; 113 grams 12 fresh shiitake mushrooms, stemmed and halved (about; 2 teaspoons grated peeled fresh galangal; 2 teaspoons minced garlic; 237 milliliters (2-inch) cut green beans; 2 kaffir lime leaves, lightly crushed; 1 teaspoons kosher salt; 2 Tbsps chopped peeled fresh lemongrass (about 2 stalks); 355 milliliters light coconut milk; 227 grams 18 fresh or frozen okra pods (about; 118 milliliters minced shallots (about 2 large); 3 Tbsps tamarind concentrate; 2 Tbsps minced seeded red Thai chiles (about 2 chiles); 237 milliliters organic vegetable broth (such as Swanson Certified Organic)

The recipe Mixed Vegetable Curry (Sayur Kari) is ready in around 45 minutes and is definitely

Instructions

Heat a large Dutch oven over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add shallots and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Frying Pan

Add lemongrass, red Thai chiles, ginger, and galangal to pan; cook 3 minutes, stirring frequently.

Ingredients you will need

Thai Chili

Lemon Grass

Galangal

Ginger

Equipment you will use

Frying Pan

Add curry powder to pan; cook 2 minutes, stirring frequently.

Ingredients you will need

Curry Powder

Equipment you will use

Frying Pan

Add coconut milk and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until vegetables are tender. Discard lime leaves.

Ingredients you will need

Coconut Milk

Lime Leaves

Vegetable

Equipment you will use

Frying Pan

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

1Tbsp

brown sugar 177milliliters

(1/2-inch-thick) diagonally cut slices carrot 1teaspoons

curry powder 2teaspoons

grated peeled fresh ginger 113grams

12 fresh shiitake mushrooms, stemmed and halved (about 2teaspoons

grated peeled fresh galangal 2teaspoons

minced garlic 237milliliters

(2-inch) cut green beans 2

kaffir lime leaves, lightly crushed 1teaspoons

kosher salt 2Tbsps

chopped peeled fresh lemongrass (about 2 stalks)355milliliters

light coconut milk 227grams

18 fresh or frozen okra pods (about 118milliliters

minced shallots (about 2 large)3Tbsps

tamarind concentrate 2Tbsps

minced seeded red Thai chiles (about 2 chiles)237milliliters

organic vegetable broth (such as Swanson Certified Organic)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.