Curry Vegetables
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.
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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.
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