#HealthyFood #Recipes
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 2)° 125g broccoli florets, blanched
° 125g cauliflower florets, blanched
° 100g potato, peeled and diced
° 25g carrot, peeled and diced
° 1 lemongrass, peel off outer layers leaving tender whitish centre and bruised
° 200ml water
° 1.5 tablespoons vegetable oil
° 10-15 curry leaves
° 1 tablespoon curry powder, or to taste
° 1 tablespoon chilli powder, or to taste
° 125ml coconut milk
° salt to taste
° 1 teaspoon sugar (optional), or to taste
Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant.
3. Add in the potatoes, carrot, lemongrass, water and bring to a boil. Simmer for 10 minutes or until the potatoes are tender. Stir in the coconut milk and bring to a boil. Season with salt and sugar.
4. Off the fire and throw in the broccoli and cauliflower. Mix well and serve hot.
