Vegetables Curry 蔬菜咖喱

When come to vegetarian meal, my kids only can accept vegetables curry as they love all sort of curry .

First need to cook a good pot of vegetarian stock. I opt to add some cashew nuts to give extra nutritious to this curry.

Cooking the vegetables curry

I like to pan fry brinjal instead of adding them into curry, as it give nicer colour and more tasty.

Also i prefer to use homemade basic chili paste

Vegetables Curry 蔬菜咖喱

For the vegetarian stock

250g cabbage

120g carrot

35g cashew nuts

2lt water

For the ingredients

190g cabbage

60g carrot

1 corn on cob, cut into few pieces

130g deep fried tofu sheet

50g tofu puff

1 tomato

3 sprigs of curry leaves

2 lemongrass, crushed

55g sweet peas

100g brinjal, pan fried with oil

1cup coconut milk

1 and 1/2tbsp basic chili paste (refer recipe here)

1tbsp curry powder

1 and 1/2tsp salt or to taste

Method

1. To cook the stock. Put all ingredients and water in a big pot, boil over medium flame till you get around 800ml stock. Strain the stock, discard cabbage and carrot but keep the cashew nuts which later add back to the curry.
2. Put stock in a big wok, bring to boil, add in cabbage, corn, carrot, curry leaves and lemongrass, boil for 10mins or cabbage turned soft.
3. Add in tomato, curry powder, tofu sheet and tofu puff, boil another 5-10mins or tofu puff turned soft.
4. Add in basic chili paste, coconut milk, season with salt, bring to boil and cook for 1-2mins.
5. Last add in cooked cashew nuts and sweet peas, cook another 1-2mins. Dish out and arrange fried brinjal on top and serve with rice.

Recipe by Sonia aka Nasi Lemak Lover