Curry Vegetables 咖喱菜

Curry Vegetables – Cabbage, long beans, eggplant, orka, potato, lontong & tao pok

When I saw wokkingmum’s curry vegetables, it set off an instant craving for curry vegetables in me. I couldn’t get curry vegetables out of my mind the whole week. I bookmarked the recipe, planning to try it out some time later. But (as usual) I just couldn’t wait. And as fate always has it, I just have to spot a packet of vegetable curry powder at the supermarket (they usually sell meat curry powder) and I knew that was a sign for me to make the curry right away. I cooked a huge pot of curry vegetables that weekend and I served it with plain bee hoon for lunch and heated up the leftover curry for dinner to eat with rice. I love to cook two-in-one meals like this on weekends because much as I love to cook, I don’t wish to slave the whole weekend away in the kitchen. I love lontong too so I added some steamed rice cakes to my curry vegetables for faux lontong. This is a really yummy and fun recipe to try on a weekend.

Curry Vegetables 咖喱菜

Ingredients (A) for grinding into a paste

Curry Powder (I use Earthen Pot brand)

Ingredients
Serves 5-6
(Recipe adapted from wokkingmum)

- 6 curry leaves
- 900ml water
- 400ml coconut milk
- 30g curry powder mix (for curry vegetable)
- 3 tbsp fish sauce

(A) For grinding
- 10 shallots, peeled
- 4 garlic cloves, peeled
- 1 lemongrass, sliced thinly
- 2 tbsp dried shrimps 虾米 (hae bee/heibi), soaked to soften
- 3 dried chilli, soaked to soften

(B) (Suggestions; do not need to add everything)
- 200g long bean, ends trimmed and cut to 2 inch length
- 300g cabbage, sliced roughly
- 100g orka (lady’s fingers), ends trimmed and sliced
- 100g eggplant (brinjal), sliced lengthwise and cut to bite sized chunks
- 50g beancurd puffs (tao pok) or beancurd skin (tau kee) or 2 pieces of deep fried bean curd (tau kwa)

(C) Optional (steam for 10-15 minutes till softened)
- 250g lontong rice cakes, cut to bite sized chunks
- 1 peeled potato, cut to bite sized chunks

Directions

1. Using a blender, grind ingredients in (A) to a paste.
2. In a wok, heat oil and fry the grinded paste (A) till fragrant. Add water, curry leaves and curry powder, mix well and bring to a boil.
3. Lower heat and add coconut milk. Then add ingredients in (B) and simmer till vegetables are softened. Season the curry with fish sauce (or other seasonings such as chilli powder & salt as you like). Add steamed lontong rice cakes and potato to the curry.

My simple lunch – curry vegetables served with plain fried bee hoon (upcoming recipe)

Ingredients Used beancurd • cabbage • coconut milk • curry leaf • curry powder • dried chilli • dried shrimp • eggplant • fish sauce • garlic • lemongrass • long bean • lontong • orka • potato • shallot