When I saw wokkingmum’s curry vegetables, it set off an instant craving for curry vegetables (咖喱菜). I cooked a huge pot with cabbage, eggplants, orka and long beans. It was served with fried bee hoon for lunch. For the leftover curry, it was reheated for dinner to eat with rice.
I love to cook two-in-one meals like this on weekends because much as I love to cook, I don’t wish to slave the whole weekend away in the kitchen. I love lontong too so I added some steamed rice cakes to my curry vegetables for faux lontong. This is a really yummy and fun recipe to try on a weekend.
This is the curry powder I use for cooking curry vegetables. I like this brand as it does not contains MSG or preservatives. It’s about $1 per packet when it’s on sale. I use half a packet (about 35g) each time I make a pot of curry.
In addition to the curry powder, I also make a blended mixture of dried shrimp, dried chili, garlic & lemon grass. This combination of dry curry spices and blended aromatics works really well when making curry vegetables.