Vegetable Curry

This is a Thai inspired curry, the amount of spice is up to you, and the potato and eggplant can easily be replaced with different vegetables of your choice, but these awesome vegies are two of my favourites!
Cook enough rice for 2-4 people, this curry will serve two hungry people or a few more less-hungry people 😉
Use organic, fair-trade/local ingredients where possible!

29 Vegetable Curry

Boil 2 cups of cubed potatoes until they can easily have a fork pushed through them, drain and set aside.

Chop up 3 cups of eggplant into small cubes, put the eggplant into a pan with ¼ cup of melted coconut oil (or a vegetable oil of your choice)
Add in ¼ teaspoon of salt and stir until the eggplant becomes a beautiful golden brown.

In a blender blend the following ingredients until nice and smooth:
¼ cup of onion
1 teaspoon galangal powder (if you have the fresh root use that instead, about 2 teaspoons)
1 teaspoon of lemon grass powder (if you have fresh use that instead, about 3 teaspoons)
1 teaspoon of cumin seeds
2 teaspoons of coriander seeds
2 teaspoons of raw cane sugar
2 tablespoons of fresh ginger
1-2 large kaffir lime leaves
Chilli to your liking, I used 2 chilli’s
juice from one lime
2 cups of water

Once all the ingredients have been blended together nicely add the liquid to the eggplant, add 1 ½ cups of vegetables (I used broccoli and green beans) cook for about 5 minutes before adding the potato and simmer for about another 5 minutes, (taste the curry and see if you want to add a little more salt, or squeeze some fresh lemon juice over the curry for a low sodium option) Serve with rice, top with coriander and a sprinkle of sesame seeds  etc if you would like.

Enjoy!! and if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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