Mixed vegetables curry

Submitted by: Fatima Haded

Ingredients:

1/2 cup minced shallots
2 teaspoons minced garlic
2 tablespoons chopped peeled fresh lemongrass
2 tablespoons minced seeded red chilies (about 2 chilies)
2 teaspoons grated peeled fresh ginger
2 teaspoons grated peeled fresh galangal
1/2 teaspoon curry powder
1 1/2 cups light coconut milk
1 cup green beans
1 cup organic vegetable broth
3/4 cup cut slices carrot
1 tablespoon brown sugar
3 tablespoons tamarind concentrate
3/4 teaspoon salt
18 fresh or frozen okra pods
12 fresh mushrooms, stemmed and halved

Preparation:

1. Heat a large oven over medium heat.
2. Add shallots and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently.
3. Add lemongrass, red chilies, ginger, and galangal to pan; cook 3 minutes, stirring frequently. Add curry powder to pan; cook 2 minutes, stirring frequently.
4. Add coconut milk and remaining ingredients to pan; bring to a boil.
5. Partially cover, reduce heat, and simmer 20 minutes.
6. Uncover and simmer 10 minutes or until vegetables are tender.