06 March 2013,22:58 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Put the turmeric, ground pepper, garlic, onion and 1 tablespoon oil in a blender or food processor. Work to a smooth paste.
  • Peel and chop the potatoes. Thinly slice the carrots. Shred the cabbage. Core and seed the pepper, and chop it.
  • Heat the remaining oil in a wok or large shallow pan over a medium heat. Put in the spice and onion paste. Stir-fry 2 minutes, or until it gives off a delicious aromatic scent and no longer sticks to the sides of the pan.
  • Add the coconut milk and stock, and bring them to a boil. Add the vegetables, curry leaves and lemon grass. Simmer, uncovered, until the vegetables are just tender, about 20 minutes.


  • ½ teaspoon ground turmeric
  • 1 pinch of freshly ground black pepper
  • 1 garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons groundnut oil
  • 250 grams potato
  • 250 grams carrots
  • 150 grams green cabbage
  • 1 green pepper
  • 150 grams shelled green peas
  • 450 ml medium-thick coconut milk
  • 450 ml vegetable stock
  • 2 curry leaves, chopped
  • 1 stalk lemon grass, chopped

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