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  • Writer's pictureThe MS Cookbook

Vegetable Curry Stew

Combining vegetables and potatoes with curry and lemongrass gives this dish a great flavor and the coconut milk ensures it has a creamy texture. INGREDIENTS 1 Onion 2 Garlic cloves 1 cup Coconut milk 3⁄4 cup Tomato sauce

1⁄2 cup Water 1⁄3 lemongrass stick 1 parsnip 2 sweet potatoes

4 carrots 1 turnip 1 tbsp honey 3 tbsp Olive Oil 2 tsp curry 2 tsp turmeric 2 tsp cumin 1⁄2 tsp Tobasco sauce

Pinch of pepper

1) Chop the onions, and peel the sweet potato, parsnip and turnip.

2) Heat a pan on medium heat and add the olive oil.

3) Add the onion, garlic, and sauté until soft.

4) Add the coconut milk, tomato sauce, water, lemon grass stick (cut into thirds), peeled sweet potato, parsnip, and turnip, to the sauté.

5) Add the curry, turmeric, cumin, tobasco sauce, honey, salt and pepper.

6) Allow the sauce to cook for about 20-25 minutes on a low flame, until all the vegetable ingredients are soft.

7) Serve the vegetable curry stew hot, and enjoy!

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