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Curry Vegetables

Curry Vegetables Recipe

This curry with vegetables goes very well with both rice and fried bee hoon. Add sliced chilli and/or chilli powder, to taste, to add heat to the curry.

Ingredients:

(A) Spices

  • 10 shallots peeled
  • 4 garlic cloves peeled
  • 1 lemongrass sliced thinly
  • 2 tbsp dried shrimps 虾米 (hae bee/heibi) soaked to soften & drained
  • 3 dried chilli soaked to soften, drained & cut to smaller sections

(B) Suggestions; do not need to add everything

  • 200g long bean ends trimmed & cut to 2 inch length
  • 300g cabbage cut roughly to smaller pieces
  • 100g orka (lady’s fingers) ends trimmed and sliced
  • 100g eggplant (brinjal) sliced lengthwise and cut to bite sized chunks
  • 50g beancurd puffs (tao pok) or beancurd skin (tau kee) or 2 pieces of deep fried bean curd (tau kwa)

(C) Optional (steam for 10-15 minutes until softened)

  • 250g lontong rice cakes cut to bite sized chunks
  • 1 peeled potato cut to bite sized chunks

Directions:

  1. Using a blender, grind ingredients at (A) to a paste. Alternatively, you can use a mortar & pestle.
  2. In a wok pan, heat oil and fry the blended paste (A) until fragrant. Add water, curry leaves and curry powder, mix well and bring to a boil.
  3. Add ingredients in (B) and simmer until vegetables are softened to liking. Season the curry with fish sauce (or other seasonings such as chilli powder & salt as you like). Add steamed lontong rice cakes and potato to the curry.
  4. Lower heat and add coconut milk, stirring to warm through the curry.

Adapted from wokkingmum


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47 comments on “Curry Vegetables”

  1. What’s the shelf life for veggie curry, refridgerated of course.

    • Hi Laur, I’ve not tried freezing leftovers so I’m not sure. There’s coconut milk in this curry so to me, I think if it is to be refrigerated, maximum overnight and heat up and finish by the next day.

  2. Just double confirm.. Is coconut cream = coconut milk? :)

    • Hi Maureen, I think coconut cream is slightly thicker and richer coconut milk. You can use it if you want a richer taste :)

  3. hi hi,
    I am fan of ur recipes!Can I chk wf u:

    1)which brand of belacan do u use or recommend?
    2)which brand of chopper r u using?

    • Hi alice, thanks. I did not use a specific brand of belacan, I bought it at NTUC. U can see a picture here: http://noobcook.com/sambal-kangkong/

      as for the chopper, I was using Phillips brand, but it spoiled a while ago and now I’m using u-like. As long as it can chop chilli, it can be used to do the job ;)

  4. HI noobcook!!

    I love your blog – very helpful for a Singaporean living overseas :)

    I am thrilled to chance upon this recipe and excitedly bought all the ingredients.. Except the dried chilli!!!

    Do u think the veg curry will taste alright without it? Hear from u soon!!

  5. Hi, can I just check what is Fish sauce? Btw, I’ve learnt to cook so many dishes because of ur website.

  6. Hello There, I am Indian from India n I am vegetarian. I usually cook potful of curry n eat it over up 6 days it does not go off as I put the left over curry in the firdge.
    what I want ot know is can I freeze the already home cooked veg curry in the freezer.MEAT is loaded with antibiotics,growth hormones n other chemicals I do fish n eggs so I am not a strick veggie I buy organig eggs.
    thanks, Regards,
    MAGAN 19/6/2012 16.00 HRS

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