Monks' Vegetarian Curry

Course : Curry
Serves: 4
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3 tablespoons vegetable oil
1/2 cup savory golden curry paste -- (recipe above)
1 small broccoli -- cut into flowerets
1 small cauliflower cut into flowerets
1/2 medium red bell pepper -- cut into thin strips
1 medium carrot -- cut into 1/2 inch thick
13 ounces unsweetened coconut milk
1 tablespoon fresh lemon juice -- up to 2
3 tablespoons chopped fresh cilantro if desired

Preparation / Directions:

In a wok or large deep skillet heat the oil over moderate heat until it is hot and in it stir-fry the curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste. Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10 minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and pepper to taste. Mound the rice in 4 soup bowls, spoon the vegetarian curry over it, and sprinkle each serving with some of the coriander.

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