Curry Veggies

Description

Curry Veggies is a simple dish that goes very well over steamed rice. Ideal for any leftover veggies you have!

Ingredients

Serving size: 5 people

Curry Base Paste

• 2 tbsp curry powder
• 1 stalk lemongrass, white part
• 3 slices ginger/galangal
• 3 garlic cloves
• 1 onion

Vegetables

• 1/2 cabbage
• 3 stalks okra
• 2 baby eggplant
• 1/2 carrot
• 1 tomato, wedges
• 1 block firm tofu puff/dou pi

Others

• 1 litre water or vegetable stock
• 200 ml coconut milk
• 1 tbsp white sugar, to taste
• 1 tbsp salt, to taste

Instructions

1. Blend together ingredients for the curry base paste
2. To a pot, add some oil. Stir in the curry paste base once hot
3. Stir-fry on low heat until paste becomes fragrant and a little dry
4. Add in vegetables and stir through. Add vegetables that need more cooking time first e.g. carrots, okra
5. Next, add in water and give it a stir. Turn up heat to a medium to high, and let it come to a boil
6. Add the rest of the vegetables including cabbage
7. Turn down the heat and let the curry simmer for about 15 to 20 minutes, or until cabbage becomes soft
8. Once cabbage is soft, lower down heat to a simmer, and gently stir in coconut milk
9. Season with salt and sugar to taste