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