Thinly slice
1 medium onion
1 clove garlic
small piece of ginger
Prepare
1 lb mixed fresh vegetables in season [potatoes, green peppers, pumpkin, summer squash, eggplant, cashew nuts, cabbage, green beans, ...], cut into even slices
Place onion, garlic and ginger in a pan with
1 green chili, sliced and seeded
1/2 turmeric
1in piece of cinnamon
Add
2 dried rampe leaves
2 stalks lemon grass
4 curry leaves
Pour over them
1 pint thin coconut milk (or water)
Heat gently, then simmer the curry, uncovered, about 10 minutes. Leave pan uncovered througout to prevent curdling. Add
the prepared vegetables
salt to taste
Stir to mix well, cook gently until veggies are tender, perhaps 20-30 min. Add
3/4 c thick coconut milk
Simmer 5 minutes and serve immediately.