Vegetarian Recipes - Jungle Curry Recipe

Ingredients

• 30ml/2 tbsp vegetable oil

• 2 onions, roughly chopped

• 2 lemon grass stalks, roughly chopped and bruised

• 4 fresh green chilies, seeded and finely sliced

• 4cm/1 1/2in galangal or fresh root ginger, peeled and chopped

• 3 carrots, peeled, halved lengthways and sliced

• 115g/4oz long beans

• grated rind of 1 lime

• 15ml/3 tsp soy sauce or

• 10ml/2 tbsp soy sauce and 5ml/1 tsp vegetarian fish sauce

• 15ml/1 tbsp rice vinegar

• 5ml/1 tsp black peppercorns, crushed

• 15ml/1 tbsp sugar

• 10ml/2 tsp ground turmeric

• 115g/4oz canned bamboo shoots

• 75g/3oz spinach, steamed and roughly chopped

• 150ml/1/4 pint/2/3 cup coconut milk

• chopped fresh coriander (cilantro) and mint leaves, to garnish

Serves 4

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Method:

1. Heat a wok or heavy pan and add the oil. Once hot, stir in the onions, lemon grass, chilies and gal an gal or ginger.

2. Add the carrots and beans with the lime rind and stir-fry for 1-2 minutes.

3. Stir in the soy sauce and rice vinegar or soy sauce, rice vinegar and vegetarian fish sauce.

4. Add the crushed peppercorns, sugar and turmeric, then stir in the bamboo shoots and the chopped spinach.

5. Stir in the coconut milk and simmer for about 10 minutes, until the vegetables are tender. Garnish with coriander and mint.

Note: This fiery, flavor some vegetarian curry is almost dominated by the chili. Its many variations make it a favorite with Buddhist monks who value the way it adds variety to their vegetarian diet. Often sold from countryside stalls, jungle curry can be served with plain rice or noodles, or chunks of crusty bread. It can be eaten for breakfast or enjoyed as a pick-me-up at any time of day.