curry is a spice that has spanned the globe and imparts a delightful flavor to a variety of veggies.
6 cups sliced carrots
5 cups of broccoli cut into 12-inch pieces and peeled.
6 cups zucchini sliced into half moons
4 cups quartered and thinly sliced onions
2 tablespoons peanut oil
4 teaspoons minced garlic
2 tablespoons ginger
112 cups diced sweet red bell pepper
1.5 grams curry powder
1 teaspoon chopped lemon zest
1 tablespoon lemon juice
1 tablespoon green Thai chili paste
1 teaspoon salt
⅓ cup flour
1 cup shredded unsweetened coconut
112 cups fresh tomatoes diced medium
1 cup roasted peanuts
2 teaspoons chopped fresh basil
How to prepare:
Blanch the carrots, broccoli, and zucchini in salted boiling water by placing the carrots in the saucepan first for four minutes, then adding the broccoli and zucchini for two minutes, or until al dente and vividly colored. Reserve 4 cups of the resulting stock and keep it hot. Under cold running water, shock the vegetables, then drain and leave aside.
Five minutes later, sauté the onions in peanut oil over medium heat. Ginger, garlic, and red pepper are added and cooked for five minutes. Then, whisk in the curry powder, lemon zest, lemon juice, chile paste, and salt, followed by the flour and coconut. Stir in the reserved hot stock, the blanched veggies, and the tomatoes. After bringing the mixture to a boil, simmer it for five minutes. Season as desired. To garnish, use peanuts and fresh basil.