A delicious vegetarian curry that goes well with rice or prata and chapati.
300 gm potatoes - skinned and cut wedges - parboiled till soft
300 gm cabbage - break into bite size pieces
100 gm long beans - cut 1" length
150 gm tofu puffs - halved
2 sprigs of curry leaves
2 pandan leaves - knotted
100 ml oil
50 ml coconut milk
3 cups water [more gravy]
|Some of the curry ingredients|
Ingredients - Curry Paste [Combine together]
50 gm chilli paste
20 gm lemongrass paste
30 gm coriander paste1 tbsp galangal paste
1 tsp turmeric powder
3 tbsp meat curry powder
1 tbsp ground almond
1 1/2 tsp salt
2 tsp sugar
1/2 tsp vegetarian msg [optional]
|Curry Paste and Spices|
- Heat oil in wok, saute curry paste, curry leaves and pandan leaves till aromatic. Add in cabbage and long beans. Stir fry to combine curry paste with vegetables. Add in 1/2 portion of water. Bring it to boil for 5 minutes. Add in parboiled potatoes.
- Add in seasoning to taste. Add in balance water, cover to cook till vegetables are almost soft and put in tofu puffs. Continue to boil for another 5-10 minutes, then add in coconut milk and grounded almond.
- Let curry boils for another 5 minutes, off fire. Dish out into bowl to serve with rice.
Note: This vegetarian curry is without onions or garlic because the dish is for vegetarian diet for religious reason.
I'm submitting this to TSK Butler Monthly Blogger Event - September 2012 'Wet Curry' hosted by The Spanish Wok and @bibsinspain