Sunday, February 03, 2008

Simple Vegetable Curry

Vegetable curry is always one of the daily dishes you can find at the Vegetarian stalls. In fact cooking this is very simple. This is a light and simple vegetable curry using only cabbage, long bean and tofu puff. If you like the veggie to be softer, cook it a bit longer till it is tender. If you prefer it to be more robust, you may want to use more oil to fry the curry paste till there is a layer of red chilli oil or also by using more coconut milk. If you prefer to add egg-plants and lady fingers, just add them in. If you want to have lovely coloured egg-plants or long bean, you can consider blanching them in oil and wash with water prior to adding to the curry after the curry is cooked.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 300g cabbage, cut into 3cm squares
° 100g long bean, cut into 5cm lengths
° 6-8 tofu puff, cut into 4 sections
° 1-2 sprigs curry leaves
° 1-2 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 1 slice ginger (1-2cm thick)
° 375ml water
° 125ml coconut milk
° 1 tablespoon curry powder
° ½ teaspoon chilli powder, or to taste
° 1 tablespoon olive oil
° salt and sugar, to taste

1. Mix the curry powder and chilli powder with a tad of water to form curry paste and set aside.
2. Heat oil in a pot or wok, fry the curry leaves for ½ minutes. Add in the curry paste and fry over medium heat until fragrant.
3. Throw in the cabbage, long bean, tofu puff, lemongrass, ginger, water and bring to a boil. Simmer for 10-15 minutes or until all vegetables are tender. Add in the coconut milk and season to taste with salt and sugar.
4. Serve hot with rice.

1 comment:

delia said...

Best vegetarian curry recipe. I love it.

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