Vegetarian Curry


100 grams French beans
200 grams cabbage, cut into 4cm to 5cm squares
200 grams potatoes, skin and cut into wedges
100 grams cauliflower, cut into florets
150 grams carrots, cut into wedges
2 tomatoes, quarter
1 onion, slice
2 clvs garlic, chop
1 stalk curry leaves
a coconut, grated and squeezed with 400ml water to obtai
Ground spices (combined)
tablespoon curry powder for fish
1 tablespoon coriander powder
1 teaspoon aniseed powder (sweet cumin)
1 teaspoon chilli powder
teaspoon turmeric powder
teaspoon belacan powder
2 cm piece galangal
1 stalk lemon grass, smash
4 tablespoons oil
teaspoon salt, or to taste
teaspoon sugar, or to taste


HEAT oil in an earthenware pot. Fry the garlic till fragrant. Add onions and fry until soft. Add lemon grass and curry leaves and ground ingredients. Fry until oil separates.
Pour in coconut milk and bring to a low boil. Put in potatoes and carrots. Bring to a low boil for 10 to 15 minutes. Add the rest of the vegetables and simmer for eight to nine minutes. Add seasoning. Dish out and serve immediately.



2.0 servings


Sunday, February 14, 2010 - 7:48am



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