Mixed Vegetable Curry (Sayur Kari)

Ingredients

• 1 tablespoon brown sugar 
• 0.8 cup diagonally cut carrot 
• 0.5 teaspoon curry powder 
• 2 teaspoons ginger fresh grated peeled
• 4 ounces mushroom caps fresh stemmed halved
• 2 teaspoons galangal fresh grated peeled
• 2 teaspoons garlic minced
• 1 cup cut green beans 2-inch
• 2  kaffir lime leaves crushed
• 0.8 teaspoon kosher salt 
• 2 tablespoons lemongrass fresh peeled chopped 2 stalks
• 1.5 cups coconut milk light
• 8 ounces okra pods fresh
• 0.5 cup shallots minced 2 large
• 3 tablespoons tamarind concentrate 
• 2 tablespoons thai chiles red minced seeded 2 chiles
• 1 cup vegetable broth organic such as Swanson Certified

Equipment

• frying pan
• dutch oven

Directions

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