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Curry Vegetables
Filed Under: Asian Recipes Easy Cabbage Recipes Hot & Spicy Recipes Singapore & Malaysia Recipes Stews & Curries
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:
- 900 ml water
- 6 curry leaf sprigs
- 35g curry powder mix (for curry vegetable)
- 300 ml coconut milk
- 3 tbsp fish sauce to taste
(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:
- Using a blender, grind ingredients at (A) to a paste. Alternatively, you can use a mortar & pestle.
- 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.
- 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.
- Lower heat and add coconut milk, stirring to warm through the curry.
Adapted from wokkingmum
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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.
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 :)
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: https://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 ;)
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!!
yes you can. add chilli powder, or whatever you have in the pantry, for the heat. HTHs :)
Hi, can I just check what is Fish sauce? Btw, I’ve learnt to cook so many dishes because of ur website.
Hi, this is fish sauce http://en.wikipedia.org/wiki/Fish_sauce … you can get at any supermarkets. If you just want to try a small bottle, you can get the blue elephant brand. But if you don’t have, just season to taste with salt or light soy sauce :)
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
sorry, I am not familiar about freezing curries.