Recipe: Wokked Vegetable Curry

WOKKED VEGETABLE CURRY

2 tablespoons peanut oil
1 large onion, sliced
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 pinch ground cloves
1/8 teaspoon cayenne pepper
2 1/2 cups light coconut milk
2 tablespoons Asian fish sauce* (Thai) (see Vegetarian substitutions below)
3 to 4 cups assorted vegetables, bite size**
Salt and freshly ground black pepper (to taste)
2 cups cooked rice

Heat oil in a wok over medium heat. Saute onion, garlic and ginger until fragrant but not browned (about 1 minute).

Stir in turmeric, cumin, cardamom, cloves and cayenne and cook 5 minutes.

Add coconut milk and fish sauce; bring to a boil.

Reduce heat to a simmer. Add vegetables, beginning with slowest cooking varieties. Cover and cook them until nearly tender before adding softer vegetables; do not overcook. Simmer until mixture is slightly thickened.

Adjust seasoning and serve hot.

*VEGETARIAN: omit fish sauce. Can add flavor with a smaller amount (to taste): soy sauce, plum vinegar, caper brine, sesame oil, minced olives or the juice, aminos, tahini paste, or vegetable bouillon granules.

**Vegetable assortment: cauliflower florets, broccoli florets, new potatoes, green beans, zucchini, tomatoes, (blanched) carrots, celery, Chinese cabbage, spinach, chard, etc.

Curried vegetables over steamed rice makes a satisfying main dish.

Servings: 4
Source: Cooking A to Z: The Complete Culinary Reference Source by Jane Horn (Editor), Janet Fletcher, Annette Gooch