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Curry Vegetables

Curry Vegetables Powder

Curry Vegetables Recipe

This curry with vegetables goes very well with both rice and fried bee hoon. Add sliced chilli and/or chilli powder, to taste, to add heat to the curry.

Serves: 5-6

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients

  • 900 ml water
  • 6 curry leaves
  • 30g curry powder mix (for curry vegetable)
  • 400ml coconut milk
  • 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 until 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) until fragrant. Add water, curry leaves and curry powder, mix well and bring to a boil.
  3. Then add ingredients in (B) and simmer until 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.
  4. Lower heat and add coconut milk, stirring to warm through the curry.

Adapted from wokkingmum

Leave a Comment





47 Responses to “Curry Vegetables”

  1. Laur — November 6, 2010 @ 2:52 am

    What’s the shelf life for veggie curry, refridgerated of course.

    Reply

    • wiffy replied: — November 6th, 2010 @ 2:33 pm

      Hi Laur, I’ve not tried freezing leftovers so I’m not sure. There’s coconut milk in this curry so to me, I think if it is to be refrigerated, maximum overnight and heat up and finish by the next day.

      Reply

  2. Maureen — April 14, 2011 @ 5:00 pm

    Just double confirm.. Is coconut cream = coconut milk? :)

    Reply

    • wiffy replied: — April 14th, 2011 @ 8:10 pm

      Hi Maureen, I think coconut cream is slightly thicker and richer coconut milk. You can use it if you want a richer taste :)

      Reply

  3. alice — July 10, 2011 @ 7:36 am

    hi hi,
    I am fan of ur recipes!Can I chk wf u:

    1)which brand of belacan do u use or recommend?
    2)which brand of chopper r u using?

    Reply

    • wiffy replied: — July 11th, 2011 @ 2:30 pm

      Hi alice, thanks. I did not use a specific brand of belacan, I bought it at NTUC. U can see a picture here: http://www.noobcook.com/sambal-kangkong/

      as for the chopper, I was using Phillips brand, but it spoiled a while ago and now I’m using u-like. As long as it can chop chilli, it can be used to do the job ;)

      Reply

  4. amanda — December 14, 2011 @ 4:21 pm

    HI noobcook!!

    I love your blog – very helpful for a Singaporean living overseas :)

    I am thrilled to chance upon this recipe and excitedly bought all the ingredients.. Except the dried chilli!!!

    Do u think the veg curry will taste alright without it? Hear from u soon!!

    Reply

    • wiffy replied: — December 14th, 2011 @ 5:00 pm

      yes you can. add chilli powder, or whatever you have in the pantry, for the heat. HTHs :)

      Reply

  5. miss_jem — March 10, 2012 @ 7:48 pm

    Hi, can I just check what is Fish sauce? Btw, I’ve learnt to cook so many dishes because of ur website.

    Reply

    • wiffy replied: — March 10th, 2012 @ 10:20 pm

      Hi, this is fish sauce http://en.wikipedia.org/wiki/Fish_sauce … you can get at any supermarkets. If you just want to try a small bottle, you can get the blue elephant brand. But if you don’t have, just season to taste with salt or light soy sauce :)

      Reply

  6. magan — June 19, 2012 @ 11:06 pm

    Hello There, I am Indian from India n I am vegetarian. I usually cook potful of curry n eat it over up 6 days it does not go off as I put the left over curry in the firdge.
    what I want ot know is can I freeze the already home cooked veg curry in the freezer.MEAT is loaded with antibiotics,growth hormones n other chemicals I do fish n eggs so I am not a strick veggie I buy organig eggs.
    thanks, Regards,
    MAGAN 19/6/2012 16.00 HRS

    Reply

    • wiffy replied: — June 20th, 2012 @ 5:45 pm

      sorry, I am not familiar about freezing curries.

      Reply