MIXED VEGETARIAN CURRY

Cook as you like is how I described this curry dish.  You can mix or combine whatever ingredients you think are suitable for a vegetarian curry.  This is my 'agak-agak' recipe but it tastes as good as some recipes which you follow to the T.

The thick curry comes with coconut milk and the slight sourish taste comes from the tamarind slices [you can substitute it with tamarind juice].  You can increase the liquid if you prefer it to be of runny consistency.

Ingredients

2 medium size potatoes - peeled and cut wedges - parboiled to tender

1 piece tempeh - cut into small rectangles - fried

100 gm taufu puffs - halved

5-6 lady's fingers - blanched and cut halved 

1 tomato - quartered

2 sprigs curry leaves

2 pieces tamarind slices [assan gelugor]

100 ml thick coconut milk

50 ml cooking oil

2 cups water

Curry Paste

50 gm chilli boh

30 gm blended lemongrass

1 tsp tumeric powder

1 tsp grated ginger

1 tbsp meat curry powder

1/2 tbsp vegetarian mushroom granules [optional]

Seasoning

salt and sugar to taste

1. Boil potatoes until tender.  Drained
2. Boil lady's fingers until cooked [bright greenish colour], drained and cut half.
3. Heat some oil in a non stick pan, fry tempeh until golden brown.  Dish up.
4. Using the same pan, add in oil.  Saute curry paste, tamarind slices, curry leaves with 1 tsp salt and sugar until oil separates.  Add in half the coconut milk and some water, then the boiled potatoes and tomatoes.  Bring to boil until potatoes are soft.
5. Add in taufu puffs, boil for a few minutes before adding the tempeh, lady's fingers and remaining coconut milk.  Stir to mix well.  Taste to adjust seasoning.
6. Dish up to serve.