The original version of this curry [from Yum Yum magazine No. 72] is without shallots [a vegetarian version for religious purpose]. Here, I added shallots/onions to this curry cos' it is not for religious vegetarian diet. By adding shallots, the curry will be thicker and more fragrant.
Curry Paste [Blended and Mix with powdered ingredients]
4 red chillies
10 dried chillies - soaked
3 lemongrass
5 candlenuts [buah keras]
100 gm shallots [optional]
3 tbsp meat curry powder
2-3 tsp mixed halba
1 tbsp coriander powder
1/2 tbsp tumeric powder
250 gm cabbage - washed and break into pieces
1 carrot - peeled and cut wedges
1 eggplant - washed and cut thick wedges
150 gm long beans - washed and cut 4 cm length
200 gm tofu pok [tofu puff]
2 pandan leaves - washed and knotted
5-6 kaffir lime leaves - stems removed
1200 ml water
Seasoning
2 tbsp light soy sauce
1 1/2 tsp salt
1/2 tbsp sugar
1200 ml water
150 ml thick coconut milk [1 used 135 ml plain yoghurt]
- Heat up oil, saute aromatic, spices and curry paste until fragrant and oil separates.
- Add vegetables, seasoning and stir fry to mix ingredients well. Add in water.
- Bring to boil and cook until vegetables are tender. Add in tofu puffs and coconut milk or yoghurt.
- Bring to boil and off heat. Stir in the kaffir lime leaves.
- Dish out to serve with plain rice.
I'm linking this post to Cook Your Books #2 Event hosted by Kitchen Flavours
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