Mixed Vegetable Curry (Sayur Kari)

Ingredients

• 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

Preparation

1. 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.