Vegetarian Mixed Vegetable Curry

The original version of this curry [from Yum Yum magazine No. 72] is without shallots [a vegetarian version for religious purpose].  Here, I added shallots/onions to this curry cos' it is not for religious vegetarian diet.  By adding shallots, the curry will be thicker and more fragrant.

Ingredients

Curry Paste [Blended and Mix with powdered ingredients]

4 red chillies

10 dried chillies - soaked

3 lemongrass

5 candlenuts [buah keras]

100 gm shallots [optional]

3 tbsp meat curry powder

2-3 tsp mixed halba

1 tbsp coriander powder

1/2 tbsp tumeric powder

4-5 tbsp cooking oil

250 gm cabbage - washed and break into pieces

1 carrot - peeled and cut wedges

1 eggplant - washed and cut thick wedges

150 gm long beans - washed and cut 4 cm length

200 gm tofu pok [tofu puff]

2 pandan leaves - washed and knotted

5-6 kaffir lime leaves - stems removed

1200 ml water

Seasoning

2 tbsp light soy sauce

1 1/2 tsp salt

1/2 tbsp sugar

1200 ml water

150 ml thick coconut milk [1 used 135 ml plain yoghurt]

1. Heat up oil, saute aromatic, spices and curry paste until fragrant and oil separates.
2. Add vegetables, seasoning and stir fry to mix ingredients well.  Add in water.
3. Bring to boil and cook until vegetables are tender.  Add in tofu puffs and coconut milk or yoghurt.
4. Bring to boil and off heat.  Stir in the kaffir lime leaves.
5. Dish out to serve with plain rice.
   
   
   
   
   I'm linking this post to Cook Your Books #2 Event hosted by Kitchen Flavours