Ingredients:

• For Red Curry Paste:
• 4 to 5 – kashmiri Red Chillies soaked in 1/2 cup – warm water for 10 minutes
• 1 – Onion chopped
• 8 to 10 – Garlic flakes, peeled
• 1.5 ” piece – ginger, chopped
• 1/2 rind – Lemon
• 1.5 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 6 to 8 – pepper Corns
• 1 tbsp – Vinegar
• salt to taste
• Vegetables:
• 7 to 8 – baby corn, slit lengthwise
• 7 to 9 – brinjals, peeled and diced
• 1/2 – cauliflower, cut into small florets
• 7 to 8 – Mushrooms sliced
• Other Ingredients:
• 2.5 cup Coconut Milk
• soya sauce
• coriander/salt

Method:

1. Grind all ingredients of red curry paste and make a fine paste. Take two tbsp oil and add red curry paste and fry for about 3-5 mins. Then add 1/2 milk and all veggies and cook till veggies are half cooked.
2. Then add rest of the milk, soya sauce and chopped coriander.
3. Mix and cook till the vegetables are crisp.
4. Add salt and sugar (optional if required).
5. Serve with steamed rice.

Recipe courtesy of Usha Krishnan