Vegetable Curry #2

Maybe your new favorite bean dish:

Clean all vegetables. Break beans into pieces, blanch in salted water for 8 min, rinse. Divide cauliflower into roses. Cut leeks into 2 cm thick rings. Cut carrots in half lengthwise. Remove thick veins from white cabbage leaves and cut into lozenges. Halve Chinese cabbage and cut diagonally into 4 cm wide strips. Finely dice shallots. Press garlic through a press.

Sauté shallots in butter, add carrots and sprinkle with cane sugar, sauté briefly and dust with turmeric. Fold in garlic and add coconut milk and water. Season with cayenne, salt, ginger, coriander and new spice. Now add cauliflower and white cabbage and cook in a closed saucepan at low temperature for 12 minutes. After 10 minutes, add the Chinese cabbage, leek rings and beans.

Finely slice the mint. Coarsely chop the peanuts. Mix the coke with the peanuts, sesame seeds and mint.

Season the vegetable curry if necessary. Serve the coconut mixture separately. Serve with chapati bread.

Khb 11/97

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