Mixed Vegetable Curry Recipe

Mixed Vegetable Curry Recipe

(Nyonya Recipe)

300g cabbage (cut into 1-inch pieces)

300g longbeans (cut into 1-inch pieces)

300g cauliflower (cut into 1-inch pieces)

1 brinjal or eggplant (cut into 1-inch pieces)

1-2 red chilies (cut diagonally)

125g taufupok (blanched in boiling water for 1-2 minutes, drained)

3 pieces deep-fried toufu (cut as desired)

1 carrot (cut into thin slices)

125g minced onions

50ml coconut milk

Spice Paste:

(mix with a little water)

5 tablespoons curry powder

1 tablespoon coriander powder

1 teaspoon pepper

30g belachan or dried shrimp paste

Seasonings:

½ teaspoon ikan bilis granules

1 tablespoon sugar

salt to taste

Method:

Heat oil to fry minced onions for 2 minutes until aromatic.  Add spice paste and belachan and fry for 3 minutes.  Turn to low heat.  Fry all vegetables, add in some water.  Simmer a while before adding taufupok, deep-fried toufu and seasonings.  Simmer again until vegetables are cooked.  Lastly, add in the coconut milk to desired thickness.  Bring to a quick boil and off fire.  Serve hot with steamed white jasmine rice.