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Saturday, May 5, 2012

Vegetarian Curry

This is a good vegetarian curry recipe from Amy Beh which I have cooked before.  I substituted some of the ingredients [thin coconut milk with water and thick coconut milk with yoghurt or 2 tbsp ground almond]. 
My dear friends, Marieta and Garth of Ibiza, I especially like to share this slightly sourish vegetable curry with both of you.   Is your lemongrass from Penang growing well in Ibiza?
100 gm each of the following vegetables
carrots - cut wedges
long beans - cut 3 cm lengths
cabbage - break into small pieces
brinjal - cut into wedges
8 pieces taufu puffs - halved
1 piece tempeh [fermented bean cake] - cut into 2 cm square pieces [substitute with 2 pieces firm beancurd if unavailable] - quartered and pan fry in oil until golden brown - set aside or use more taufu puffs
Spice Ingredients A
2 stalks lemongrass - lightly smashed
2 sprigs curry leaves
1 star anise
3 cloves
3 cm cinnamon stick
3 cardamons - split and use seeds only
Spice Ingredients B [blend and mix together]
4 candlenuts [buah keras]
1 tsp tumeric powder
3 tbsp chilli boh [chilli paste]
3 tbsp meat curry powder
250 ml water [enough to cover ingredients]
135 ml natural yoghurt [can substitute with 2 tbsp ground almond]
1 tbsp tamarind paste mixed with 100 ml water - squeezed for tamarind juice
5 tbsp oil
1 tsp each of salt and sugar to taste
1/2 tsp msg [Ajinomoto]
  1. Heat oil in wok/pot and saute ingredients [A] until fragrant.  Add in [B] and continue to fry until oil rises.
  2. Add in the carrots, long beans and brinjals.  Fry well to combine.  Pour in water and tamarind juice.  Bring to a simmering boil for about 5 minutes.  Add cabbage and cook until vegetables are soft.
  3. Add in taufu puffs and tempeh.  Pour in yoghurt [or ground almond] and add in seasoning to taste.
  4. Cook to a brief boil.  Cover the wok/pot for  about 5 minutes before dishing out to serve.   [Usually I will dish out curry into a claypot and reheat it when serving].
This time, I served the curry with an EZ tomato rice [meatless day].  The curry gravy is reduced because of the taufu puffs that soaked up the water.  Add more water  and seasoning if you prefer the curry to be slightly watery.  The vegetable quantity must be accurate otherwise you need more liquid to cook the vegetables.
In Penang, to cook curry is not troublesome as most of the fresh curry paste ingredients [many varieties] can be bought at the wet market.  You just need to tell the vendor what curry and the quantity you are cooking, he will mix them for you.

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