Homestyle Vegetarian Curry 家乡咖喱菜
Homestyle vegetarian curry is actually a curry vegetable dish, easily cooked at home. It consists of an assortment of vegetables cooked in coconut milk gravy. Certainly a super simple, veggie-packed curry that will please any crowd.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram cabbage (cut into thick pieces)
- 150 gram long beans (cut into long strips)
- 150 gram brinjal (cut into thick pieces)
- 300 gram Yam (Taro) (skinned, cut into thick pieces)
- 10 pieces beancurd puffs
- 10 pieces fried gluten balls
- 2 sheets beancurd skin
- 2 tbsp chili paste (2 tbsp chilli powder + 1 tbsp water)
- 1 tbsp chilli boh
- 2 sprigs curry leaves
- 200 gram Thick coconut milk (from 1 coconut)
- 5 cups water
- 1/3 cup vegetable oil
- 4 stalks lemongrass
- 50 gram galangal/lengkuas
- 10 gram turmeric/kunyit
- 5 pieces candlenuts/buah keras
- 1 tbsp salt
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mushroom seasoning/MSG
Instructions
- 1
Prepare all the vegetables needed to cook this curry dish.
- 2
Wash and cut cabbage into thick pieces.
- 3
Next, cut yam (taro) into big chunks.
- 4
Also, skinned and cut brinjal into thick pieces.
- 5
Wash and cut long beans into long strips.
- 6
Prepare spices to be blended (lemongrass, galangal, turmeric and candlenuts)
- 7
Clean, skinned and blend into a paste.
- 8
Set aside the blended spice and pre-measure the rest of the ingredients for later use.
- 9
Then boil some water in a wok and briefly blanch the beancurd puffs in the hot boiling water to remove excess oil, about 3 minutes.
- 10
Remove with strainer and drained well.
- 11
Next, blanch briefly the fried gluten balls to remove excess oil.
- 12
Remove from wok and drained well for later use.
- 13
Deep fry the dried beancurd skin, piece by piece, till just golden brown. Each piece takes less than a minute.
- 14
Drained the fried beancurd skin on a tray lined with paper towels to remove excess oil. Set aside for later use.
- 15
Then heat up a little oil in a wok and stir fry the yam pieces until cooked.
- 16
Next, stir fry the long bean until cooked.
- 17
Also, stir fry the cut brinjal until cooked.
- 18
Remove all the stir fried vegetables and drained well. Set aside for use later. And we're ready to cook the curry.
- 19
Heat 1/2 cup oil in a wok.
- 20
Add chilli paste, chilli boh and curry leaves. Stir fry until fragrant and oil floats to the surface.
- 21
Add in the blended Spice and continue to stir fry over low heat until aromatic.
- 22
While frying, stir in 3 tablespoons of the thick coconut milk. Continue to stir fry for a while, about 3 minutes.
- 23
Then add in cabbage, beancurd puffs and gluten balls. Fry to combine everything together.
- 24
Next, add in the thick coconut milk.
- 25
Followed by 5 cups of water.
- 26
Bring the coconut milk and water to a boil.
- 27
Next, add in the cooked brinjal, yam and long beans. Stir fry to combine everything together.
- 28
Then, add in the fried beancurd skin.
- 29
Lastly add in all seasonings, to taste. Add in sugar.
- 30
Then, add in salt.
- 31
Next, add in soy sauce.
- 32
For extra flavour, add in mushroom seasoning or you can add MSG.
- 33
Bring everything to a boil again. And we're done!
- 34
The vegetarian curry is now ready to be served. This curry with vegetables goes very well with both rice and fried rice vermicelli (fried meehoon). As always, ENJOY!