Masala bhindi ( okra ) and spicy thai vegetable curry

Name: Masala bhindi ( okra ) and spicy thai vegetable curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 500 g bhindi (okra ); 2 onions, sliced; 1 tablespoon cooking oil; 1 ½ teaspoon cumin seeds; 1 teaspoon coriander powder; ½ teaspoon turmeric powder; ¼ teaspoon sweet paprika powder; 2 cloves garlic, crushed; 1 long green chilli , chopped; 1 spring curry leaves; ½ teaspoon ground ginger; ½ cup ( 125 ml ) water; 30 ml tomato paste; 1 tablespoon white vinegar; 1 teaspoon sugar; Salt to taste; 1 tablespoon fresh chopped coriander leaves; ¼ teaspoon garam masala powder; 4 carrots , peeled and cut into chunks; 225 g pumpkin, peeled, deseeded and cut into cubes; 2 shallots, chopped finely; 2 garlic cloves , chopped; 1- Inch piece fresh galangal , sliced; 1 lemon grass stalk, cut white part and chopped finely; 4-6 springs Thai basil; 2 red chillies, deseeded and chopped; 3 tablespoon Thai yellow curry paste; 2 tablespoon cooking oil; 150 ml vegetable stock; 400 ml coconut milk

Main Dish

Very Easy

50 min

Here an easy with raire and very good receipt, it is a delight and original, it is good for the health of your children.

Preparation

Preparation20 min

Cook time30 min

Heat oil in large pan , fry onions until browned lightly. Add cumin seeds and stir well , until seeds starts to pop. Add garlic , chopped green chilli , curry leaves, salt to taste coriander powder , turmeric powder , paprika and ginger, stir well until fragrant.
Heat oil in large pan , fry onions until browned lightly. Add cumin seeds and stir well , until seeds starts to pop. Add garlic , chopped green chilli , curry leaves, salt to taste coriander powder , turmeric powder , paprika and ginger, stir well until fragrant.
Pour the stock into a large saucepan and bring to boil. Add the galangal, half the garlic , the lemon grass and chillies and simmer for 5 minutes. Add the carrots and pumpkin and simmer for 5 ? 6 minutes, until tender.
Meanwhile , heat the oil in a wok or frying pan and stir- fry the shallots and the remaining garlic for 2- 3 minutes. Add Thai yellow curry paste and stir-fry for 1- 2 minutes.
Stir the shallot mixture into sauce pan and add the coconut milk and basil. Simmer for 2- 3 minutes. Serve hot ,sprinkled with the toasted pumpkin seeds.