THERMAL COOKER - MIXED VEGETABLE CURRY

It is so easy to cook a lovely mixed vegetable curry using the Thermal Cooker.  The difference is only water, add less water compared to cooking in a normal wok.

The curry is thick, aromatic and tasty.  The vegetables are soft but not soggy.  It stays warm in the pot for several hours. Nice.  

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]
some kaffir lime leaves - optional for garnishing

Seasoning

2 tbsp light soy sauce

1 1/2 tsp salt

1/2 tbsp sugar

enough water to cover ingredients

150 ml thick coconut milk 

1. Heat up oil in the inner pot of the thermal cooker, 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 just enough to cover the vegetables.
3. Bring to boil and cook until vegetables for about 15 minutes.  Add in tofu puffs and coconut milk.
4. Bring to boil and off heat.  Cover pot with lid.
5. Transfer to outer pot and leave to cook for another hour.
6. Dish out to serve with plain rice.