Spicy Vegetable Curry

2  tablespoons		canola oil
2  tablespoons		shallots, sliced
1/2  teaspoon		minced garlic
2-1/2  tablespoons		curry powder
1/2  teaspoon		ground turmeric
1  teaspoon		ground chili paste (optional)
2  tablespoons		soy sauce
1  piece		stalk lemon grass, cut into 1-inch pieces and bruised with a knife
1/2  cup		One (1-inch) piece fresh ginger, sliced into 1/4-inch-thick pieces
3  cups		lowfat milk
1/2  teaspoon		salt
1  tablespoon		honey
12		carrots, peeled and sliced into 1/2-inch rounds
1  cup		russet potatoes, peeled and cubed
1/2  cup		yellow onion, cubed
1		head cauliflower, cut into bite-size piece
6  cups		kaffir lime leaves, cut into slivers
10		fresh thai basil leaves
3  cups		Red Bell Pepper - Fresh, Sliced
3  cups		Green Bell Pepper - Fresh, Sliced

Tip: For nutritional information on all the ingredients in Spicy Vegetable Curry just click on each ingredient name. Then adjust the serving size for any Spicy Vegetable Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the canola oil in a large saucepan over moderate heat. Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about 1 minute. Add the soy sauce, lemon grass, and ginger and stir for another 30 seconds. Add the lowfat milk, salt, and brown sugar and bring to a boil. Add the carrots and potatoes. Reduce the heat and let simmer until they soften a bit, 5 to 7 minutes. Then add the onion, cauliflower, green beans, and tomatoes and cook until they begin to soften, another 3 to 5 minutes. Just before serving, stir in the lime leaves and basil leaves. Remove from heat and serve with steamed rice.