Saturday, October 17, 2009

Vegetable Curry

Photos updated on 2nd May 2010

I seldom cook curry at home, but since ready make curry pastes can easily be found in the hypermarket these days, I would love to give it a try.

This low carb and high fiber vegetarian curry is classified under our healthy eating style. It consists of a wide variety of fresh vegetables, including egg plant, lady's finger, potato, cabbage, carrot, green chili and deep-fried bean curd. In short, vegetable curry is a versatile dish that you can adapt to your list of fancy vegetables. The vegetarian dish assembles all the goodies into a delectable spicy curry that is no less tasty than the normal curry. Furthermore, fresh vegetables imbue natural sweetness to the curry and the spices impart the dish with irresistible aroma. Served with rice or roti canai and you'll be able to savor a great meal.

Happy Deepavali & Happy Holiday to all Malaysian!


Indian Vegetarian Curry
Serves 4-6

Ingredients:

Half egg plant, diced
Half carrot, coarsely cut
3 lady's finger, trim the head & tail and halved
1 tomato, diced and seeded
4 pcs of tau pok (deep-fried bean curd), quartered
1 green chili, seeded, chopped finely
2 potatoes, diced
1/4 of cabbage
1 packet of Delimas vegetable curry paste
550ml water
100gm evaporated milk
3tbsp of cooking oil

Seasoning:

light soy sauce to taste
Method:

1. Bring a pot of water to a boil. Add a pinch of salt to it. Blanch the egg plant and lady's finger. Drain and set a side. Using the same pot of water, boil the potato and carrot till soft. Drain and set aside.

2. Heat some oil in a wok. Stir-fry cabbage for 2 minutes. Add water, milk and curry paste. Bring to a boil.

3. Add the rest of vegetables and tau pok. Leave the curry simmering for 5 minutes. Add some light soy sauce to taste. Dish out and serve with rice or roti canai.

16 comments:

New Kid on the Blog said...

is this your new camera?? something is different la.

MeRy said...

Thanks for sharing the recipe..I love to eat vege curry with ketupats.

homeladychef said...

Wonderful dish! I love curry! You have a nice looking blog here, enjoy reading your posts. ;)

Little Inbox said...

new kid, this is captured using my new camera like previous post, the small panasonic lumix lx3.

MeRy, you're welcome. I love curry too, just that I didn't cook curry often.

homeladychef, Thanks. Welcome to my blog :)

Dora said...

Yummy! I love it with fried bee hoon!

Food For Tots said...

Your curry looks fantastic and the shot is really very impressive! It makes me craving for one now.....

SimpleGirl said...

yday i cooked fish curry at home...maybe next time i should try vege curry as well!!!

Big Boys Oven said...

I think I really need a veg diet soon, this comes really handy . . . to much meat lately! lol!

Tummythoz said...

Somehow my version never turns out so photogenic. Usually the brinjals get all mushy. =)

Little Inbox said...

Dora, thanks.

Food For Tots,thanks, learning in progress to take nice photos like yours and the others.

SimpleGirl, yes, you should give it a try!

BBO, hehe right, especially veges is good for detox too.

Tummythoz, you can reduce the cooking time of brinjal.

Karine said...

Your curry sounds delicious! Thanks for sharing :)

Little Inbox said...

Hi Karine, no problem. I hope you like it.

Yummy Koh said...

Hi Little Box, the curry looks nice - is it very spicy?

Little Inbox said...

Yummy Koh, not really spicy. Even my hubby who can't take spicy food also eat up a big portion of the curry. :)
Thanks for dropping by.

Dr.K.G.Bhat,M.B:B.S said...

use coconut milk instead of milk,it is more authentic Indian curry

deedee said...

my mum makes curry with milk too! healthy, wholesome, yummy, flavourful... one of my fav dishes!!

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