Madras Curried Vegetables

1 cup onion, thinly sliced
2⁄3 cup carrots, thinly sliced
1 oz. lemon grass, minced
1 tsp. garlic puree
1 tsp. ginger puree
1 tbsp. butter
1 tsp. sesame oil
Canola oil, as needed
1 tbsp. curry powder
1 tsp. cumin
1 tsp. coriander
3⁄4 tsp. Spanish paprika
3⁄4 tsp. turmeric
1 tsp. ground ginger
1⁄4 tsp. cardamom
1⁄4 tsp. cayenne
1 tsp. lemon zest, minced
1 tsp. orange zest, minced
4 bay leaves
1 green apple, diced
14 oz. coconut milk
1 1⁄2 tsp. brown sugar
4 oz. orange juice
1 oz. lime juice
1 cup potatoes, peeled, diced and blanched
2 cups red onion, thinly sliced
2⁄3 cup red bell pepper, julienned
2⁄3 cup yellow bell pepper, julienned
2 tsp. garlic puree
3 tsp. ginger puree
1 tsp. lemon zest
10 lb. mixed vegetables, blanched, roasted or grilled, such as broccoli, cauliflower, green beans, fennel, squash, zucchini, endive and tomatoes
40 arugula leaves
40 cilantro leaves
24 spinach leaves, sliced
1⁄2 cup basil chiffonade
1⁄2 cup mint chiffonade
Basmati rice, cooked, as needed
Toasted coconut, for garnish
Cilantro, for garnish