* you can add any selections of your favorite veggies if you want to mix it up.
1½ tbsp curry powder – madras style
½ tsp chilli powder (use more if a mild powder)
1 stalk lemongrass, chopped
3 cloves garlic, peeled and finely chopped
Finger size piece of ginger, finely chopped
½ onion, roughly chopped
2 shallots, finely chopped
2 bay leaves
4 basil leaves
300ml coconut milk (low fat)
Pinch salt and pepper
2-3 tbsp Coconut oil or vegetable oil
Boil the vegetable ingredients (except the mushrooms) until half cooked, time will vary depending on vegetables used and how big you have chopped them.
Saute garlic, onion and ginger in oil over a medium heat for a few minutes until fragrant. Add curry powder, salt and pepper, bay leaves, basil and lemongrass, stir well and cook for a few minutes. Pour in coconut milk stir and bring to a simmer. Add vegetables and chilli powder and cook on a low heat for 10-15 minutes or until vegetables are cooked. Serve with boiled rice and a sprinkle of fried shallots and garlic slices.