Mixed Vegetable Curry (Sayur Kari)

• Cooking spray
• 1/2 cup minced shallots (about 2 large)
• 2 teaspoons minced garlic
• 2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
• 2 tablespoons minced seeded red Thai chiles (about 2 chiles)
• 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 (2-inch) cut green beans
• 1 cup organic vegetable broth (such as Swanson Certified Organic)
• 3/4 cup (1/2-inch-thick) diagonally cut slices carrot
• 1 tablespoon brown sugar
• 3 tablespoons tamarind concentrate
• 3/4 teaspoon kosher salt
• 18 fresh or frozen okra pods (about 8 ounces)
• 12 fresh shiitake mushrooms, stemmed and halved (about 4 ounces)
• 2 kaffir lime leaves, lightly crushed

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently. Add lemongrass, red Thai chiles, ginger, and galangal to pan; cook 3 minutes, stirring frequently. Add curry powder to pan; cook 2 minutes, stirring frequently. 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.

cooking spray, shallots, garlic, fresh lemongrass, seeded red thai chiles, fresh ginger, fresh galangal, curry powder, light coconut milk, green beans, vegetable broth, carrot, brown sugar, tamarind concentrate, kosher salt, pods, shiitake mushrooms, lime

Taken from www.myrecipes.com/recipe/mixed-vegetable-curry-sayur-kari (may not work)