The vegetable curry is a wonderful sumptuous mix of colorful vegetables with aromatic curry spices. You can eat this either by itself or use it to compliment with plain rice through generous portions! Once you try this recipe, you and your family are bound to want it again!
Vegetable Curry
Ingredients:
These ingredients are meant for a big pot. For medium pot, reduce the portions by 1/2.
1. 20 pieces of Tau Pok (try getting the long ones instead of the square ones as they are softer and firmer)
2. 1 medium size Cabbage
3. 2-3 Carrots
4. 300g of Long beans.
5. 10-15 Lady’s fingers. (Okra)
6. 1 big Eggplant (Brinjal).
7. 4 potatoes (optional)
8. 2 packets of vegetable curry paste. (Bought from supermarkets)
9. 700ml of Coconut Cream.
10. 3/4 cup of dried shrimps.
11. 2 tbs of Salt
12. 1 tbs of Sugar.
Instructions:
1. Get ready a pot of boiling water. When ready, place in the Tau Pok and let them soak for around an hour or more. Be sure to cover the pot!
2. After that, use a pair of chopsticks or tongs to take them out.
3. Use a strainer and ladle and proceed to squeeze out any access water and oil from the Tau Pok.
4.
Cut the Tau Pok into halves, and then set aside.
5. Wash and cut all the vegetables into chunks except for the eggplant (Brinjal). Only cut it when you are about to place it in as they turn brown easily due to oxidation.
6. Proceed to steam the potatoes for around 10 minutes with big fire. After which, turn off the fire and cover and leave it in the wok until serve.
7. Soak the dried shrimps until they soften and then strain. Be sure to keep the shrimp water for later use.
8. Heat up a non stick pot with 3tbs oil. Add in the dried shrimps. Stir fry until they turn golden brown and the aroma is in the air.
9. Then, add in the curry paste and stir fry the pot till fragrant for around 5mins.
10. Pour in the shrimp water, and also normal water until the pot is filled to about half.
11. Now add in the Tau Pok and mix well with the curry mixture. Allow the pot to start boiling.
12. When the pot is boiling, add in the coconut cream and stir well. Let it boil in medium fire for another 1 hr to soften the Tau Pok. Be sure to stir the pot a few times during the duration for the coconut cream to dissolve well.
13. After that, cut the eggplants into edible chunks, and add it into the pot including all the rest of vegetables. Mix the pot well as it boils and let it continue for another 15mins.
14. After which, season with salt and sugar to taste.
15. When serving, simply scoop the vegetables and curry into a serving bowl, and add in the potatoes you steamed earlier.
Tip: Best to prepare early before dinner time. This will give the vegetable sufficient duration to soak in the curry for an even better taste!