*  Exported from  MasterCook II  *

                       Vegetable Curry (Kari Sayur)

Recipe By     : Indonesian Cookery - David Scott & Surya Winata
Serving Size  : 4    Preparation Time :1:00
Categories    : Ethnic - Indonesian              Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      Grams         Brussel Sprouts or Cauliflower -- (1 pound)
   2      Tablespoons   Vegetable Oil
   1      Medium        Onion, Finely Diced
   1      Clove         Garlic, Crushed
   3                    Dried or Fresh Red or Green Chillis -- (1 tsp. chilli pwdr)
   1      Teaspoon      Ground Coriander
     1/2  Teaspoon      Ground Cumin
     1/2  Teaspoon      Ground Ginger
     1/2  Teaspoon      Ground Turmeric
   5                    Almonds, Chopped
 450      Milliliters   Canned Coconut Milk -- (1 16-ounce can)
   1                    Lemon, Juice of -- OPTIONAL
                        Salt and Pepper to taste

1)  Heat the oil in a large frying pan or wok and stir fry the onion, garlic, chillies (or chilli powder), coriander, cumin, ginger, turmeric, chopped nuts, salt and pepper over moderate heat.  Cook until the onions are softened.

2)  Add the coconut milk and stir well, bringing it to a gentle boil.

3)  Add the vegetables, adding those that take longest to cook first.

4)  Simmer, stirring regularly until all the vegetables are cooked but not soggy.

5)  Stir in the lemon juice, adjust the seasoning if necessary and serve.

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NOTES : May be made with broccoli, peeled and diced potatoes, or cubed, rinsed and drained aubergines, or whole young peas in the pod, or green beans, or celery, or cabbage, or cauliflower, or green or red pepper cut into strips, or chopped kale, or washed bean sprouts.  I prefer the dish without lemon for brussels and cauliflower.